A quick and easy recipe for a not-too-sweet chocolate whipped cream. Great with fresh berries, or as frosting for cakes and cupcakes. The food processor makes excellent, thick whipped cream – no elbow grease required – but since it’s so efficient, keep an eye on it and try to avoid over-whipping.
Place all the ingredients in your food processor bowl.
Process until it all magically turns into whipped cream, about 1 minute.
*For a lower-carb option, try using Nature's Hollow sugar-free honey substitute (xylitol based). I haven't tried it myself, so if you do try it, please let me know how it was! Nutrition for this version: Calories 113; fat 11g; saturated fat 7g; carbs 2g; sugars 0g; sodium 11mg; fiber 0g; protein 1g.