Chocolate Whipped Cream
- ¼ cup confectioners’ sugar
- 2 ½ tablespoons unsweetened cocoa powder
- 2 cups heavy cream, cold
- In a small bowl, whisk together the sugar and cocoa powder until well blended.
- In the bowl of an electric mixer, place the heavy cream and sugar and cocoa mixture.
- On high speed, beat the mixture until firm peaks form, about 2-3 minutes. Do not overbeat.
- Transfer chocolate whipped cream to a large bowl, cover with plastic wrap, and chill until ready to use.