How to Make Double-Chocolate Whipped Cream

Food and Wine

Whipped cream can and should be the star of the show! In this video, Ella teaches you how to make double-chocolate whipped cream, a silky chocolatey dessert straight from her upcoming cookbook, Obsessed with the Best. This whipped cream recipe mixes chilled cream, cocoa powder, and tangy buttermilk as a fluffy bed for creamy brown butter chocolate ganache to sit on top. Garnish with a cherry and enjoy this indulgent chocolate dessert.

Transcript

00:00Today, I'm making double chocolate whipped cream

00:02from my cookbook, Obsessed with the Best.

00:04So first, let's make the brown butter ganache.

00:06It's not really a ganache, it's like a lazy ganache.

00:08So about now, when it's starting to smell like a tuna melt,

00:11you wanna just sprinkle this milk powder over the top.

00:15It's gonna add a ton of textural diversity,

00:17these really crunchy little kind of candy bits

00:20that make it taste like a toffee bar.

00:21What you want is for it to get really golden brown

00:24and toasty, and then while it's hot,

00:25right after you take it off heat,

00:27you wanna dump in these chocolate chips

00:29and a big generous pinch of salt,

00:32like a little more than you think you want,

00:34and you want it covered.

00:34The residual heat from the brown butter

00:37is gonna melt everything and make it really smooth

00:39without you doing pretty much any labor.

00:41Now we're moving on to my favorite part of the dessert,

00:44which is the chocolate whipped cream.

00:46And this is from a chapter in my book

00:47where I talk about how I very strongly believe

00:50that whipped cream can and should be the whole dessert.

00:53We're adding the sifted cocoa powder.

00:55I like to use Dutch process because it tastes like Oreos.

00:58And as it's whipping, I'm gonna add in this vanilla extract.

01:02You could also use vanilla bean paste.

01:03And I'm adding two tablespoons of granulated sugar.

01:06And then I'm just gonna add in a big pinch of salt.

01:09I like about a half teaspoon at this space.

01:11And I'm just gonna drizzle in this buttermilk.

01:14So this is roughly the consistency we're looking for.

01:16You don't have to be super precise,

01:18but somewhere between medium peaks and stiff peaks.

01:20And now we're ready to plate it.

01:23Oh my God.

01:24Seriously, so good.

01:25I know you're not supposed to say that about your own recipe.

01:27You legit only asked me to take one bite.

01:29And now I'm taking four.

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