Monday, January 28, 2013

Frozen Whipped Cream with Stove Top Hot Cocoa

I know this is from Christmas, but I am still trying to play catch up from not having my computer for over a month. It is still cold out there so I think this will still fit in. I made this for Christmas morning, and having the frozen whipped cream ready for use was great, the kids loved that. This is a nice warm creamy treat to have while you sit and relax on a cold chilly weekend. 

Stove Top Hot Cocoa

6 cups milk 
1 (14 ounce) can sweetened condensed milk 
1 1/2 cups bittersweet chocolate chips
1 1/2 cups heavy cream 
1 teaspoon vanilla extract 
1/8 teaspoon salt

In a large pot combine all of the ingredients over low heat. Keep mixture over low heat for 30-40 minutes whisking occasionally until chocolate is fully melted and incorporated with the other ingredients. You can add milk here to adjust to your chocolate preference. Give it a good whisking before serving to get it nice and frothy. If you have an immersion blender, that works great here. 
Serve immediately or pour into a slow cooker and keep warm until ready to serve. 
Top with whipped cream, crushed candy canes, marshmallows or sprinkles.

Frozen Whipped Cream Dollops

2 cups heavy whipping cream
2-3 tablespoons powdered sugar
1-2 teaspoons vanilla extract

Pour cold whipping cream into bowl of mixer. Using whisk attachment whisk, on medium speed, whip until it begins to thicken and you see soft peaks form. Add in powdered sugar and vanilla, continue mixing until well incorporated.
Take your whipped cream and spoon individual servings onto plastic wrapped lined baking sheet (I used my frosting tip/bag). Sprinkle with coarse decorative sugars/sprinkles if desired. Place in freezer for 2-3 hours or until completely frozen. Move to airtight container and store in freezer.

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