Chocolate flavored whipped cream based on this recipe can be used for filling any cakes, especially chocolate, for example, Devil’s Food, in which he will sound just perfect. To whip cream faster, it is recommended to use them chilled, and also cool well before whipping the bowl and whisk. As a flavoring agent for a cream, cook special cocoa mix from Alton Brown, adding a pinch to it hot cayenne pepper. It perfectly complements the taste of cocoa and will make it brighter. Cocoa mix can be prepared for future use, stored in kitchen cabinet and use in the preparation of not only cream, but also warming cocoa by simply adding hot water. друзьями: 
Time: 12 мин. Difficulty: Easy Quantity: For a 2-layer cake with a diameter of 23 cm. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate whipped cream
- 2 tbsp. l water
- 1 tsp gelatin
- 2 tbsp. fat cream
- 0.5 tbsp. cocoa mix, see recipe below
- 1 tsp vanilla extract
Cocoa Mix
- 2 tbsp. powdered sugar
- 1 tbsp. cocoa
- 2.5 tbsp. milk powder
- 1 tsp salt
- 2 tsp corn starch
- 1 tsp cayenne pepper, or to taste
Recipes with similar ingredients: gelatin, cream, vanilla extract, icing sugar, cocoa, milk powder, starch, pepper cayenne ground
Recipe preparation:
- Place the bowl of the mixer with a whisk in the refrigerator to cool.
- In a metal measuring cup or in a small saucepan mix water and gelatin. Leave 5 minutes and then set to slow fire for 2 minutes to dissolve the gelatin.
- In a chilled bowl with a mixer at low speed, mix the cream and cocoa mix. Pour with dissolved gelatin. Add vanilla and, increasing the speed of the mixer to maximum, whip the cream to medium peaks.
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Cocoa Mix:
Put all the ingredients in a bowl and mix evenly. Transfer to a sealed container. Shelf life in the kitchen cabinet is not limited.
