Name: Chocolate Whipped Cream Frosting
Ingredients: 4 cups heavy cream; 8 ounces finely chopped semisweet chocolate

This recipe is used with our  Hot Milk Cake.

Chocolate Whipped Cream Frosting

heavy cream

semisweet chocolate

In a small saucepan, combine heavy cream and chocolate and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled, at least 6 hours, preferably overnight.

Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.

I love this icing... Many years ago, I made one with whipped cream, chocolate and honey... I can no longer remember the ratios.  But this is equally as good.

I'm amazed at the "runny" comments. Chill it to 34 degrees throughout, IT TAKES OVERNIGHT!

This is my favorite chocolate whip cream.   You can also use it as a mouse desert.  I made the receipe as it said the only difference was I added more chocolate chips and I put the pan in the refrigerator for about 12 hours or more when I was finally ready to put the frosting on the cake I made the next day.  It whipped up quickly and it was thick; however, wasn't taking any chances it could be become watery so I added a teaspoon of corn starch.  Never became watery...Thanks Martha...I LOVE IT!!

I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny.
I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.

I've tried this recipe several times and have not had a problem with it being runny.  You REALLY have to chill the chocolate concoction.  At least 6 hours.  Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too.  It really helps!

try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip

My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours.  It was very runny and it soaked into the cake and caused the cake to become very hard.  Is it possible something was left out of this recipe?  It sounds great, but did not work out.

my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.

Chocolate Whipped Cream Frosting

Servings: 6

Cost: $1.51 /serving

Author : Martha Stewart

Ingredients

Instructions

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