The French named this dessert cream after a castle in the town of Chantilly, a culinary hot spot in the 1800s. If you love whipped cream and chocolate, you’ll appreciate this long-lasting, perfect marriage. This recipe makes enough icing for 2 generous coats on a cake and decorations.
Recipe information
Yield
makes 6 cups icing
Ingredients
Chocolate Choices:
Preparation
Step 1
Sift together the cocoa powder, confectioners’ sugar, and salt in small bowl and set aside.
Step 2
Pour the cream and vanilla into the bowl of an electric mixer fitted with a wire whisk and whip for about 2 minutes at medium speed, or until the cream is visibly thick and will hold a medium peak. Stop the mixer, scoop up about 1/2 cup of the cream, and slowly add it to the bowl of cocoa and sugar. Whisk together until it forms a paste. Then add the paste back into the mixer bowl and whip until firm peaks form.
