Simple Stabilized Chocolate Whipped Cream Recipe – Learn like a Pro :- When it comes to desserts, chocolate whipped cream is a wonderful addition since it provides a rich, creamy texture with a hint of cocoa taste. The process of stabilizing it ensures that it will keep its shape and texture for longer periods of time. It is possible to make this decadent dessert like an expert with only a few simple steps.
Simple Stabilized Chocolate Whipped Cream Recipe – Learn like a Pro
Chocolate whipped cream is a beautiful addition to desserts because it offers a rich, creamy texture with a hint of cocoa flavor. This makes it an excellent choice for garnishing sweets. The procedure of stabilizing it guarantees that it will maintain its form and texture for a longer amount of time than it would otherwise. With only a few straightforward steps, it is feasible to prepare this rich dessert in the manner of a seasoned professional.
Ingredients :
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
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INSTRUCTIONS :
For the gelatin to bloom, place the gelatin in a small bowl and sprinkle it over the cold water. Give it about five minutes to sit so that it can bloom. Warm the gelatin: Once the blooming process is complete, heat the gelatin mixture in the microwave for ten to fifteen seconds until it becomes liquid.
Another option is to heat it in a small saucepan over low heat. This will bring it up to temperature. Put together the cream mixture by: The heavy cream, powdered sugar, cocoa powder, and vanilla extract should be mixed together in a bowl used for mixing.
Beat the cream: Using a hand mixer or a stand mixer, beat the cream mixture on medium speed until soft peaks form. This should take around 20 minutes. Take care not to overmix the items. Incorporate the gelatin: While the mixer is operating at a low speed, gradually incorporate the gelatin that has been melted into the combination of whipped cream.
Keep mixing until everything is completely integrates order to achieve stiff peaks, increase the speed of the mixer to medium-high and beat the mixture until it reaches the desired level of stiffness. This guarantees that the whipped cream that has been stabilized maintains its shape.
In order to determine the consistency, pause the mixer and remove the beaters. The cream that has been beaten ought should be able to produce stiff peaks that do not sag and do not lose their structure.
Chill: Before using the chocolate whipped cream that has been stabilized, place it in a piping bag or an airtight container and place it in the refrigerator for at least half an hour. Putting the whipped cream in the refrigerator allows it to set even more and improves its stability.
Tips for Success :
Make use of cold equipment: Before beginning to whip the cream, place the mixing bowl, beaters, and cream in the refrigerator to chill. Using cold equipment allows the cream to whip more quickly and maintain its shape more effectively.
Be careful not to overwhip the cream; once stiff peaks have formed, you should stop beating it so that the cream does not turn into butter.
Pick out ingredients of high quality: If you want the greatest flavor, choose cocoa powder and vanilla extract of the highest possible grade.
Sweetness can be customized: Modify the quantity of powdered sugar to suit your individual preferences in terms of flavor.Serve right away or store in the appropriate manner:
The whipped cream that has been stabilized can be used right away, or it can be stored in the refrigerator for up to twenty-four hours. Just before serving, re-whip the mixture for a few seconds.
NUTRITION :
- Calories: Around 160-180 kcal
- Total Fat: Approximately 16-18g
- Saturated Fat: Roughly 10-12g
- Cholesterol: About 60-70mg
- Sodium: Less than 20mg
- Total Carbohydrates: Around 4-6g
- Dietary Fiber: Approximately 1-2g
- Sugars: Roughly 3-4g
- Protein: Approximately 1-2g