Double Chocolate Whipped Cream

This makes an delicious and elegant dessert that’s both light and incredibly rich at the same time. We serve this in martini glasses which make for a stunning presentation, especially when serving guests. This recipe came from the March 2025 issue of Food & Wine and we’ve made it a few times now!

Double-Chocolate Whipped Cream

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Servings: 4 people

Course: Dessert

Ingredients Equipment Method

Ingredients

  

Chocolate Sauce

• 5 tbsp Unsalted Butter
• 2 tbsp Whole Milk Powder (optional)
• 1 cup Semisweet Chocolate Chips
• ¼ tsp Kosher Salt

Whipped Cream

• 2 cups heavy cream Make sure it's cold!
• 6 tbsp Cocoa Dutch-process is preferred for it's milder flavor
• 2 tbsp Sugar
• 1 tbsp Vanilla extract
• ¼ tsp Kosher Salt To taste
• ⅓ cup buttermilk Well-shaken, at room temperature
• Flakey sea salt for garnish
• Maraschino cherries another optional garnish

Equipment

• Medium Saucepan
• Stand mixer with whisk attachment

Method

 

Make the butter-chocolate sauce

1. Melt 5 tablespoons of unsalted butter in a light-colored saucepan over medium heat. Add milk powder if using. Stir frequently as it foams, then turns golden and releases a nutty aroma—about 5–7 minutes. Once the milk solids brown and sink, immediately remove from heat.
2. Stir chocolate chips and salt into the brown butter mixture. Cover with a tight fitting lid and let stand for 3 minutes so the chips soften. Uncover and whisk the melted chocolate mixture, scraping up any bits from the bottom of the pan. Let the sauce stand uncovered until barely warm to the touch, about 10 minutes.

Make the whipped cream

1. While the chocolate sauce is cooling, pour the heavy cream into the the bowl of a stand mixer. Beat with the whisk attachment on medium speed until soft peaks form (about 4-5 minutes). The mixture should be thickened enough to hold a shape, but the peaks formed are still gentle and slightly droop when you lift the whisk.
2. Turn off the mixer and add the cocoa
3. Then turn the mixer speed to slow and beat in the sugar, vanilla, and salt, stopping to scrape down the sides with a spatula as needed.
4. Add the buttermilk and beat until just incorporated and medium soft peake form (about 1 minute). Medium soft peaks hold their shape more than soft peaks, with the tips of the peaks gently bending over but retaining some structure and height.
5. Spoon evenly divided whipped cream into 4 serving cups, shaping so that tall mounds are formed. Using a teaspoon, create a well in the middle about 2 inches deep. Pour 2-3 tablespoons of the warm chocolate sauce into each well. It may be helpful to use a spoon to gently dollop it into the wells if the sauce isn't runny.
6. Garnish with flaky sea salt and maraschino cherries (if desired) and serve immediately