An easy food processor recipe for chocolate whipped cream, made with cocoa powder and honey. Great with fresh berries or as frosting for cakes and cupcakes.
This chocolate whipped cream is so easy to make, and it’s delicious. It’s such a nice variation on regular whipped cream.
How to make chocolate whipped cream?
In your food processor! 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. Scroll down to the recipe card for detailed instructions.
Can you add cocoa powder to whipped cream?
Absolutely! I make this chocolate whipped cream with cocoa powder and sweeten it with just a touch of honey, so it’s not overly sweet. You can probably replace the honey with a low carb sweetener if you wish, although I haven’t tried it myself.
How long does chocolate whipped cream last?
It’s best to make this chocolate whipped cream on the day you plan to serve it, and no more than a few hours ahead of time. It does keep okay for a day in the fridge, but it tends to lose its fluffiness.
But is it healthy?
It’s a dessert, so it shouldn’t displace more nutritious foods in your diet. But as far as desserts go, yes, I believe it’s healthy. It’s made with just 4 real-food ingredients. Happily, current research says that full-fat dairy is harmless, although I would still eat heavy cream in moderation.
How to use chocolate whipped cream?
You can use this chocolate whipped cream as frosting for cakes and cupcakes (I think it would be great with these chocolate cupcakes). Or serve it with berries, as shown in the photo, for a tasty, healthy dessert. I like to layer it with strawberries or raspberries because it looks so pretty.
Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons honey (or a low carb sweetener)
- 2 tablespoons unsweetened cocoa powder
- Place all the ingredients in your food processor bowl.
- Process until it all magically turns into whipped cream, about 1 minute.