Chocolate Whipped Cream with Berries Recipe

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Written by Jason Logsdon

I've found that sometimes the dishes that are most impressive to my guests are the easiest ones to make. This recipe definitely falls into that category! Most people love both chocolate and whipped cream so combining the two is a great way to get everyone's attention, especially since it's served warm!

The whipped cream is simple to make and is just equal parts dark chocolate and heavy cream. It is a rich and flavorful, but light, topping. I often serve this with berries but it's also great on cake, brownies, or ice cream.

Chocolate mousse foam

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chocolate whipped cream with berries recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Chocolate Whipped Cream with Berries Recipe

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 5 Minutes
  • Total Time: 20 Minutes
  • Makes: 4 large to 10 small servings

Chocolate Whipped Cream with Berries Ingredients

For the Whipped Cream

200g heavy cream
200g dark chocolate

To Assemble

Mixed berries
Mint leaves
Orange zest

Chocolate Whipped Cream with Berries Instructions

For the Whipped Cream

Combine the heavy cream and chocolate in a pot and melt over low heat. Stir regularly to prevent the cream and chocolate from scorching. You can also use a double boiler or sous vide machine to melt the chocolate. Whisk well until combined.

Pour into a whipping siphon and charge. Dispense while the whipped cream is warm or it can solidify. If you are serving it later you can place the whipping siphon in a water bath or sous vide machine to melt the chocolate.

To Assemble

Layer the whipped cream with the berries in a small glass or bowl. Top with the mint leaves and orange zest then serve.
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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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