Best Cocoa Whipped Cream Recipes

MEXICAN HOT CHOCOLATE CUPCAKES WITH COCOA WHIPPED CREAM

Steps:

• For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
• Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.
• Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
• Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
• For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
• Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.
• Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.
• Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.

ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM

Steps:

• First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
• Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
• Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
• Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.

COCOA WHIPPED CREAM

Steps:

• Place your mixing bowl and whisk into the refrigerator to chill.
• In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
• With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
• Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

MEXICAN HOT CHOCOLATE "CUP" CAKES WITH COCOA WHIPPED CREAM

Steps:

• 1. For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
• 2. Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, red chili powder, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups. Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
• 3. Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
• 4. For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla or Kaluha; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
• 5. Tips Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through. Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages. Or you can serve it on Bonnie's Mexican Hot Chocolate

CHOCOLATE TART WITH COCOA WHIPPED CREAM

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.
• Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
• Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.

BEST HOT COCOA EVER! AND REAL WHIPPED CREAM!

Steps:

• ***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
• Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
• Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
• Slowly pour the milk into the saucepan.
• Add vanilla extract.
• Put the pan on the stove and turn heat to medium.
• Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
• It will be brown all the way through and the chips will be melted and milk hot when it is ready.
• When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
• Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
• ***WHIPPED CREAM***.
• Get out large bowl and a whisk.
• Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
• When it gets nice and puffy but is still soft, it's ready.
• It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.