Try this quick (last minute) dessert for Valentine's Day! Our chocolate bourbon whipped cream is a light and creamy chocolate alternative to š« dipped š. Easy to take on the go or eat in bed. ā¤ļø
Place your mixing bowl in the freezer while you prepare ingredients.
Heat 2 ounces of water to a simmer.
Add cocoa mix and hot water to a small bowl. Mix until combined.
If the sugar has not dissolved, heat in the microwave for intervals of 10 seconds until all the sugar has disappeared. This makes a chocolate syrup. (Go (Here) for more info on chocolate syrup.)
Place in the fridge to cool completely (about 30 minutes). Must be completely cool before you add to whipped cream
Take your mixing bowl out of the freezer and add the whipping cream.
Whip on high just until stiff peaks form.
Slowly fold chocolate syrup and bourbon* in batches to whipped cream.
Serve with your favorite berries and cookies!
Pro-tip:
Always place your bowl and whisk in the freezer for consistent quick results.
*The bourbon flavor grows over time. At first it won't seem too flavorful, but if you can wait a few hours, all the flavors will develop.
This whipped cream recipe may separate a little depending on how much bourbon you add. It's OK.
Serve with any fruits, cookies or cakes.
You can experiment with all our cocoa mixes and different liquors.
For the ultimate chocolate experience, use sipping chocolate in place of cocoa mix.
Store in the fridge for up to 3 days; it may start to separate, but a whisk will help you bring it back together.
