Chocolate Whipped Cream
- 6 ounce Bissinger's 60% or 75% Dark Chocolate, chopped
- 1 1/2 cup Whipped Cream
- 1 1/2 teaspoon Vanilla
- 2 tablespoon Sugar
Put chopped chocolate into a medium bowl.
Pour cream into a small heavy sauce pan; stir in sugar. Place over medium heat and bring to a boil.
Pour boiling cream over chocolate; stir until smooth and chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled.
Transfer into a large bowl. Beat to spreading for filling consistency, or until reaches soft peaks. Refrigerate for about 1 hour before using.
Use this luscious chocolate whipped cream to top shortbread cookies, cake, fill a pie or use it as a dessert filling.
Yield: About 2 1/2 cups (4-6 servings)