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Ingredients
- 1 cup heavy cream
- 2 tbsp confectioners' sugar
- 1/2 tsp vanilla extract (I use extra )
- 1/4 cup unsweetened Dutch-process cocoa powder
Method
- In a mixing bowl, whip the cream until the cream is slightly thickened.
- Add the remaining ingredients and continue whipping until the cream holds its shape.
- Spoon on top of hot chocolate.
- *This recipe makes about 2 cups.
- **Whipped cream should last for 24 hours covered in the refrigerator.
- **
- ***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.
- ***
