Chocolate whipped cream is a simple topping to make homemade. It has only a few ingredients and takes about 4 minutes to make. Goes well with just about any dessert you serve!
Recommended but not required if in a hurry - place mixer bowl in the freezer for 10 minutes or fridge for 20-30 minutes to get it nice and cold.
Once ready to make, remove bowl freezer (or fridge) and add all ingredients into the bowl.
If you are using a stand mixer, mix on 6 for about 2 minutes. Hand mixer you would put it on medium low for about 3 minutes.
The times may vary, you really want to mix it until soft peaks form. If you are putting it in a pastry bag to decorate with, you can go until stiff peaks just start to form.
Store leftovers in the fridge for up to 4 days.
Notes
Nutritional values are estimated and so are the amount of servings. It makes about 2 cups of whipped cream. I find the colder the mixing bowl and heavy cream are the more perfectly it whips together, but it can be thrown together as a last minute topping too. I have done that many times too.The espresso powder is optional but really enhances the chocolate flavor. It's something we add to a lot of chocolate things we make.