Homemade whipped cream has to be one of the tastiest, easiest additions to any dessert. This holiday season, I find myself experimenting with all different flavors of whipped cream. I wanted to share this one with you since the season of hot chocolate is upon us and it is a twist on your normal chocolate whipped cream! It makes a great cupcake filling too!
Hot Chocolate Whipped Cream
Makes about 2 cups
1 C heavy whipping cream
½ C hot chocolate mix
Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high for 2 minutes. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated.
The type of hot chocolate you use will affect the taste. For a richer, dark chocolate taste, I recommend Ghirardelli Double Chocolate Hot Cocoa mix. I also tried this with Swiss Mix hot chocolate packets. I used 3 packets, which equaled ½ C. The Swiss Mix version was equally as good, especially if you prefer the taste of Swiss Mix hot chocolate.
You can also mix it up with some peppermint extract or a different flavor of you choice, which I will be sharing next week! It makes a great filling or alternative frosting for cupcakes and other desserts!
Here is an idea for you to use hot chocolate whipped cream for! Click here for Hot Chocolate Peppermint Cupcakes.