1) Make sure your equipment is very clean.
2) Refrigerate bowl, whip, and cream for 15 minutes.
3) Combine cream, sugar and flavoring.
4) Whip on medium speed until soft peaks form.
DO NOT OVER WHIP - WATCH CAREFULLY !!!
CHOCOLATE WHIPPED CREAM
HEAVY CREAM - cold
32 oz.
SEMI-SWEET CHOCOLATE - chopped
16 oz.
METHOD:
1) Make sure equipment is very clean.
2) Scald heavy cream and pour over chopped chocolate.
Stir to make smooth.
3) Refrigerate 8 hours or overnight.
4) Using a whip attachment, whip on medium speed until
soft peaks form.
DO NOT OVER WHIP - WATCH CAREFULLY !!!
Professional grade Baking Supplies and world-class Pastry Ingredients.
Internet's oldest baking & pastry website and trusted bakery supplier since
1997.
Copyright Pastry Chef Central Inc.
