Chocolate Whipped Cream Ii Recipes

WHIPPED CREAM CAKE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
• Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE WHIPPED CREAM

Steps:

• In a chilled bowl, whip cream until it begins to thicken.
• Add sugar and cocoa.
• Continue whipping until soft peaks form.
• Store covered in the refrigerator if not using immediately.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.;

CHOCOLATE WHIPPED CREAM II

Steps:

• In a small bowl, mix the cocoa and confectioners' sugar.
• In a chilled bowl, combine the cream and vanilla and whip until soft peaks form.
• With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended.

CHOCOLATE CHEESECAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
• In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
• To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

CHOCOLATE WHIPPED CREAM

Steps:

• Mix the cocoa and sugar in a small bowl and set aside. Combine the cream and vanilla and beat with an electric mixture until soft peaks form (when you lift the beaters, the cream will form points that curl over at the tips).
• Add cocoa mixture gradually while continuing to beat until stiff.
• Note: if you have the time, chill the mixing bowl and beaters, as cream whips faster in a chilled bowl.

CHOCOLATE WHIPPED CREAM FILLING

Steps:

• Pour the whipping cream, icing sugar, vanilla extract and cocoa powder into a large mixing bowl.
• Stir until combine.
• Chill mixing bowl together with its contents, and whisks in the fridge for at least 1 hour.
• Remove the above from the fridge and whisk mixture at medium to high speed until the cream forms stiff peaks.
• If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.