Homemade Chocolate Whipped Cream Frosting (with Melted Chocolate)

This chocolate whipped cream frosting is fluffy, delicious and has the perfect level of sweetness - made with no refined sugar! This chocolate whipped cream frosting is made with just two ingredients - melted chocolate and cream! Learn how to make this easy chocolate cream frosting - perfect for cakes and other desserts.

Chocolate filling for cake

I am a fan of cake… who doesn’t love a nice chunky slice of cake? 

And what is cake without a delicious, flavourful and fluffy frosting? 

… It truly is the icing on the cake! 😉 

Having tried tried and tested lots of chocolate frosting recipes I am excited to share this one with you!

This chocolate whipped cream frosting is like a creamy chocolate mousse and perfect as a chocolate filling for cake - with no refined sugar!

Plus this post gives you two options to make this chocolate whipped cream frosting recipe depending on your preference:

1. Using store-bought dark chocolate and cream. This is perfect for a quick, simple recipe with just two ingredients.
2. Using homemade melted dark chocolate and cream. This method involves making melted dark chocolate using a few ingredients (cacao powder, cacao butter, milk powder and maple syrup) and mixing with heated cream. You can use this option if you want to make this frosting completely from scratch with fresh ingredients!

Both options work well in this recipe!

Jump to:

• Chocolate filling for cake
• Homemade Chocolate Whipped Cream Frosting (with Melted Chocolate)
• Notes on recipe ingredients
• How to make homemade melted dark chocolate (optional)
• How to make Chocolate Whipped Cream Frosting
• Tips for the Best Whipped Chocolate Cream Frosting
• Storage Tips
• In the mood for chocolate?
• Related
• Homemade Chocolate Whipped Cream Frosting (with Melted Chocolate)

Homemade Chocolate Whipped Cream Frosting (with Melted Chocolate)

This whipped chocolate cream frosting is:

• Light and fluffy: perfect for a chocolate cake (check out this chocolate gateau!)
• Indulgent, silky, smooth and creamy: this works well to complement a variety of sponge cakes and adds another layer of moisture to the cake!
• Delicious with a chocolate flavour: the dark chocolate (or cacao powder/cacao butter combination) brings a rich delicious chocolate flavour.
• Has no refined sugar: this recipes uses refined sugar-free dark chocolate (store-bought or homemade) to make the frosting healthier than sugar-laden frostings!

Notes on recipe ingredients

Quick version (store-bought dark chocolate)

To make this chocolate whipped cream frosting you only need two ingredients:

• Dark chocolate: look for refined sugar-free dark chocolate to make this recipe without refined sugar.
• Double cream – use heavy/double cream in this recipe as it whips extremely well and makes this frosting rich and creamy.

From scratch method (homemade melted dark chocolate)

If you are making this recipe with homemade melted dark chocolate, in addition to double cream you will need:

• Raw cacao powder – Raw cacao powder is pure and much less processed than cocoa powder and gives the cake a richer chocolate taste. (You can substitute for natural unsweetened cocoa powder)
• Maple syrup – use Grade A refined sugar-free maple syrup, this sweetens the chocolate frosting 
• Cacao butter (or coconut oil) – cacao butter is made from cacao beans and has a mild chocolate flavour. Cacao butter is melted and combined with cacao powder, milk powder and maple syrup to make melted chocolate. You can substitute cacao butter with the same amount of coconut oil instead (if using coconut oil make sure it is organic, unrefined and cold pressed). 
• Milk powder – you can use whole milk powder or skimmed milk powder, the milk powder adds a milky taste to the melted chocolate and also has a stabilising effect when whipping the cream 

How to make homemade melted dark chocolate (optional)

Skip this section if you are using store-bought dark chocolate.

1. Add cacao butter to food processor. Make sure the food processor is dry before adding the cacao butter. 
2. Blitz until crumbly. Use a spatula to scoop up the sides to make sure all of the cacao butter is blitzed. 
3. Using a double boiler, melt the cacao butter. Set up a double boiler (to do this just add 1 cup water to a saucepan and heat, then place the bowl of cacao butter on top of the pan, the steam from the pan will melt the cacao butter). Note: If you are using coconut oil you can skip step 1 and 2 and melt the coconut oil using this technique. 
4. Sift in the cacao powder and milk powder. Once you have melted the cacao butter, remove the bowl from the heat. Using a sieve, sift the cacao powder and milk powder into the bowl. 
5. Add maple syrup and mix to combine. Add the warm maple syrup and use a silicone spatula to gently mix to combine. (Note: use room temperature maple syrup or warm maple syrup in the microwave for 10 seconds before adding)
6. …Until smooth and velvety. (just like picture 6) – this is your melted chocolate made! 

How to make Chocolate Whipped Cream Frosting

1. Heat double cream in a pan. Pour the double/heavy cream into a pan and heat on medium heat and slowly bring it to a boil. 
2. Once the cream comes to a boil, remove from heat. 
3. In stages pour the cream into the melted chocolate and mix. Slowly pour ⅓^rd of the cream into the melted chocolate and slowly stir (3a) add another ⅓^rd and stir again (3b), add the remaining cream and stir gently (3c).  
4. Mix to combine, cover and cool. Stir to fully combine the chocolate and cream. Once combined, cover with cling film/plastic wrap and allow to cool down to room temperature and then transfer into the fridge for at least 3 hours (or overnight). 
5. Whip in a large bowl. Whisk the chocolate cream when you are ready to serve (with your desired cake/cupcake/pancake/cookies… or other!), whip the chocolate cream using an electric whisk/mixer. 
6. Continue whipping until light and fluffy. Whip for 3-4 minutes or until light and fluffy. 

Tips for the Best Whipped Chocolate Cream Frosting

• Sift the cacao powder and milk powder – this helps to make sure you have a smooth melted chocolate (so no lumps in the frosting!)
• Chill the Chocolate cream in the fridge before whipping – the cream should be cold before whipping to help give the best texture 
• Avoid overwhipping the cream – whipped cream can separate if overwhipped. Use an electric whisk to whip for 2-3 minutes or until light and fluffy on low-medium speed. 

Storage Tips

Once cooled to room temperature, store the chocolate cream in the fridge for up to 2 days (either covered in the bowl or in an airtight container). 

Remove from the fridge when you are ready to whip into a decadent chocolate cream frosting and serve! 

In the mood for chocolate?

Check out our other delicious chocolate recipes:

• Healthy homemade chocolates (quick and easy)
• Best Healthy Chocolate Tahini Spread (Nut-Free, Refined Sugar-Free)
• Chocolate Granola Clusters (Healthy, Easy, Tasty)
• Easy Chocolate Hazelnut Tartlets (No-Bake, Gluten-Free)

Related

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