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!
Whipped Chocolaty goodness
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!
I am entering this Hot Chocolate Whipped Cream recipe in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups! Check it out!
Here is an idea for you to use hot chocolate whipped cream for! Click here for Hot Chocolate Peppermint Cupcakes.
BeyondFrosting 
Pingback: Walmart Foodie Finds | BeyondFrosting
Do you know I was thinking about doing this! You beat me to it! Looks so great 🙂 Thanks for linking up!
Thank you Shelly! I am so honored you stopped by! Thanks for creating such a fun contest. I recently also saw your Hot Chocolate Frosting and I can’t wait to try it!
Pingback: National Cupcake Day; Hot Chocolate Peppermint Mousse Cupcakes | BeyondFrosting
That wisk alone looks so tantalising.
Hello!
This looks so very good!
I do have a question.
Does the hot chocolate mix make the whipped cream grainy?
Have a Joyful Day and a New Year filled with blessings :~D
Charlie
Hi Charlie,
At first it appears to be grainy, but if you stick it in the fridge for a bit to let it stiffen up it will go away! Thanks for stopping by!
This looks delicious! This would be so lovely on some hot cocoa — double the chocolate!
I like your thinking!
Thanks for sharing this….can’t wait to make it.
Hi Karen, thanks for stopping by! I think you will really enjoy it!
I’ve been making this for years! It’s also really good with ANY other powder mix! Try cappuccino powder with the whipped topping or to make it even easier i ise cool whip sometimes! A really good one on top of apple cake is to mix cool whip with hot apple cider mix! Lemonade mix is good too! The possibilities are endless! If you let it set in fridge over night it won’t be grainy!
Oh my gosh!! What good combinations! The lemonade one sounds awesome!!
Does it melt if left out for a long period of time?
Hi Lori,
Since it is whipped cream I don’t recommend leaving it out for an extended period of time.
Pingback: Cake Batter Whipped Cream | BeyondFrosting
Pingback: Six Month Blog-iversary | BeyondFrosting
How long should you whip it for until it forms stiff peaks?
Hi Maggie, it will depend on the speed of your mixer and how cold you heavy cream it. It will take several minutes for the heavy cream to start forming from a liquid to a “solid” and then another minute or two until you see the stiff peaks form.
Pingback: Hot Chocolate Whipped Cream. "Makes a great cupcake filling too!" | Dreamy Blog
It looks delicious. I have put it on my next baking to-do list 🙂
It is! Thanks for stopping by!