For Dark Chocolate Whipped Cream
150g Chocolate (74%)
1 tsp. Instant Coffee
500g Whipping Cream (35-40%)
60 Sugar
Vanilla (optional)

For White Chocolate Whipped Cream
150g White Chocolate
500g Whipping Cream (35-40%)
60 Sugar
Vanilla Powder

Step By Step Instruction

Step 1

Bring the whipping cream and sugar to a boil.

Step 2

Add the hot cream mixture to the chocolate and instant coffee.

Step 3

Use a whisk and stir till the chocolate is completely melted.

Step 4

Cover with cling wrap and refrigerate over night.

Step 5

This is how it looks like after refrigerated.

Step 6

Whip till firm peaks.

Step 7

Same method, if you are using whie chocolate.

Step 8

You can use it for tart, or as cake frosting.

Step 9

Finished product.

I recommend you to watch the video tutorial for more clear instructions!

Michael Lim