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Hot chocolate whipped cream recipe6/14/2023 ![]() In Canada, I suspect most people would say that their most vivid hot chocolate memories are rooted in cold, hockey arenas with their hands wrapped around unthinkably-hot hot "chocolate" out of a Styrofoam cup (gasp!). Both work well, but of course the higher the milk fat content, the thicker and richer the final whipped cream will be. In the USA, it seems "heavy cream" is more readily available, which is a slightly thicker cream, with about 36-38% milk fat content. I use the standard carton of "whipping cream," as it's most often called here in Canada, from the dairy case in the grocery store (usually Nielson brand, or the like), which is 35% milk fat, or M.F. And while I have definitely used the canned, pre-whipped "Real Whipped Cream" at times, there's honestly nothing like the real thing whipped at home. It's whipped up (literally) in seconds, and yet sometimes we don't even think to do this ourselves for the ultimate version, as grabbing a can of "topper" might seem a more convenient way to go. Either way, we have a warm cup rich, creamy and decadent happiness! So simple, but look at this bowl of ethereal vanilla bean creaminess! Imagine a dollop on pretty much anything for instant texture and richness (think ice cream pie cake or, well, any baked good pancakes and more). Heck, even just the classic homemade version done right is supreme compared to anything store-bought. Of course you can really theme up a lovely hot chocolate any way you wish-once you have that mix made, you can add any kind of flavouring you love to either the hot drink, the whipped cream or the toppings. But even just the pastel cream with glorious flecks of vanilla bean (très robin's egg, non?) is super springy, and then with a handful of chocolatey and pastel Easter-inspired sprinkles, the result is magical. ![]() You can even "malt" your hot chocolate by using equal parts Ovaltine and hot chocolate mix. With Easter just around the corner, and just the overall springy pastel vibe in the air right now, I opted to add a few of my favourite malted Robin's Egg candies-I live for these. Add a huge dollop (oxymoron?) of homemade pastel vanilla bean whipped cream and a healthy dose of sprinkles and you have a glorious (yet simple) treat in about 5 short minutes. I typically use Cacao Barry Extra Brute Cocoa Powder because your hot chocolate is only as good as your cocoa powder! You can use any cocoa powder you have discovered and love, though. As you know, I love premium cocoa powder with a deep, dark richness (since that's all we use in our chocolatey cakes, right?), and because I always have some on hand (possibly more than one girl needs!), keeping a big jar of homemade hot chocolate mix is just another great way to appreciate and share such chocolately goodness. Sometimes we just need sweet little treats for rainy days, Sunday mornings and the like. We don't always have time to bake and bake, as much as we love to. I think one of the best parts of running a sprinkle business, is that I'm always looking for fun and easy ways to spread sprinkle joy without always having to bake for days. ![]() Hi guys! I've been working on a rather delightful cake to share with you, but I thought it would be fun to share this quick and simple treat in the meantime-a treat we indulge in often over here! Between my cakelets, their friends and my sprinkle squad in the shop, we all enjoy these Homemade Hot Chocolates with Pastel Whipped Cream on a possibly too-frequent basis.
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