Solstice Chocolate Whipped Cream
1 ½ cup heavy whipping cream
½ cup Solstice Dark Drinking Chocolate
¼ – ½ tsp vanilla
1-3 Tbsp powdered sugar (optional, if you want a sweeter cream)
Place cream in a small saucepan over low heat. Scald the cream by bringing it to a simmer around the edges, but don’t let it boil. Remove from heat. Mix in the drinking chocolate and vanilla; whisk until completely dissolved. Stir until cool over an ice bath. Cover and chill thoroughly.
Using an electric hand mixer or stand mixer, whip the cream on medium speed. Add powdered sugar slowly as it mixes. Whip to desired thickness. Watch it closely. With the added chocolate it thickens very quickly; you’ll have chocolate butter before you know it.
Use immediately or cover and store in the fridge; it stays stable for several days.
Variation: Increase the dark drinking chocolate to ¾ cup for a more mousse-like whipped cream.
Use for desserts, hot or cold drinks, the possibilities are endless. Use liqueur or other flavoring extracts instead of vanilla. Have fun with it and enjoy!