Batch Size
about 4 cups, whipped
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Chill:
- Chill your mixing bowl and beaters in the freezer for about 10 minutes — cold equipment helps the cream whip up faster and hold its shape.
- Sift:
- Sift the Dutch process cocoa powder and powdered sugar together into a small bowl to break up any lumps.
- Combine:
- Pour the cold heavy cream into the chilled bowl.
- Add the sifted cocoa/sugar mixture.
- Whip to soft peaks:
- Beat on medium-high speed until soft peaks form — do not add the Amaretto yet.
- Fold in the Amaretto:
- Once soft peaks have formed, fold in the Amaretto by hand (don't just keep beating it in on the mixer).
- Continue whipping briefly, if needed, to bring it back to soft-to-firm peaks.
- Watch closely near the end — chocolate whipped cream can turn grainy or break if overbeaten.
- Serve:
- Use immediately as a topping or filling, or chill briefly before serving.