Whipping heavy cream with melted chocolate
This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it.
I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to melt and mix them together.
Obviously, the mixture was fairly warm but as there was not much cream involved I thought it would be ok to mix and whip.
I added ~300ml of cold, extra thick cream, mixed it until smooth and evenly chocolate coloured and then whisked with a hand mixer.
The result was 10-20 seconds of smooth, but not "whipped" chocolate cream and a sudden change to lumpy, mud-like chocolate cream.
I tasted it and found it to be palatable, but not aesthetically pleasing as it was clearly not "whipped". If I wanted an edible scene which included a muddy garden I'd be winning. (I don't.)
Do I need to re-chill the chocolate+cream mix before attempting to whip it?
Did I curdle (and thus should avoid eating) the cream?
EDIT: I finally got it to work by melting chocolate into a small amount of cream with the most minimal microwave heating. This was the refrigerated and when I returned (after work) it had completely solidified, so I heated for 10 seconds and whipped into the rest of the cream. This worked perfectly.
Best Answer
If you are trying to make chocolate frosting using whipped cream, you need to:
- Whip the cream first.
- Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut and fold method)
- Add this mixture to the remaining whipped cream and fold it. Don't over-mix it, it would knock out the air from the whipped cream.
To make chocolate ganache frosting, you just need to follow simple steps:
The ratio to make chocolate ganache frosting I use is 2 parts of chocolate to one part cream (by volume).
- Heat the cream and bring it to the boil.
- Once cream comes to boil, add the hot cream to chocolate. Let it sit for2-3 minutes. Now stir till it is well combined.
- Let it cool completely. It would thicken up. Use it as your requirement.
If you feel that the ganache is too thick, you can add hot milk and mix it and then cool.
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Can you add whipping cream to melted chocolate?
By whisking a little of the chilled cream into the melted chocolate we lighten the texture of the chocolate. The lighter chocolate is now closer in texture and temperature to the cream, making it easier to mix the two together to form a nice, smooth cream.How do you melt melted chocolate into whipped cream?
After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won't need to over-stir it.What happens when you add heavy cream to chocolate?
How to Make Frosting with Heavy / Whipping CreamEasy Chocolate Whipped Cream Recipe
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Answer 2
It's difficult to say what exactly happened to your cream so it got lumpy, but it's quite possible that it's overbeaten.
When making chocolate whipped cream you should make sure to chill the mixture thoroughly. I always let mine stay in the fridge over night. This of course only works if you mix enough cream with the chocolate, otherwise it gets too hard to whip it properly. I always heat the cream and then just dissolve the chocolate in it, let it chill over night in the fridge and whip it the next day.
Also: If you in fact over beat your cream, you can still use it. It's just not suitable for a cake anymore. When the whipped cream gets flaky you basically made yourself some butter. I once made vanilla butter by accident but it was quite nice on toast with some jam. ;)
Answer 3
Whenever I've made chocolate whipped cream I start with a cold bowl, cold mixer, and cold heavy cream and beat it until it starts to hold small peaks. Then I add 1 tablespoon of cocoa powder and 3 tablespoons of powdered(confectioner's) sugar and a teaspoon of vanilla and mix it again until evenly distributed. The sugar is necessary to balance the bitterness of the cocoa.
You might be able to get away with using chocolate syrup and mixing into plain whipped cream. I wouldn't try mixing melted chocolate with the cream. In this case, I think you probably needed more cream and less chocolate.
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