Cocoa Chantilly Cream

Name: Cocoa Chantilly Cream
Yield: makes 6 cups icing
Ingredients: Valrhona, Droste, or Scharffen Berger cocoa powder; 1/2 cup unsweetened alkalized or dutched cocoa powder; 1 1/4 cups confectioners’ sugar; 1/2 teaspoon salt; 4 cups cold heavy cream; 2 tablespoons vanilla extract

December 9, 2011

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 notes

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