Homemade Chocolate Whipped Cream Frosting (with Melted Chocolate)

whipped chocolate cream frosting in a large steel bowl.

5 from 3 votes

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 perfect for cakes and other desserts - made with just two ingredients - melted chocolate and cream!

Prep Time15

Cooling time3

Total Time3 15

Course: Dessert, Frosting

Cuisine: American, European, western

Servings: servings

Calories: 291kcal

Author: Sonia

Ingredients

120 g dark chocolate (melted) (refined sugar-free or sugar-free)
300 ml double/heavy cream

Homemade melted chocolate (substitute this with dark chocolate if using this method) (optional)

44 g Cacao butter finely chopped (you can use a food processor or chop manually)
16 g unsweetened cacao powder
37 ml maple syrup
22 g milk powder

Instructions

Pour the double (heavy) cream into a pan and heat on medium heat and slowly bring it to a boil. Once the cream comes to a boil, remove from heat.
In stages, pour the cream into the melted dark chocolate and mix until combined.
Cover with cling film/plastic wrap and allow to cool down to room temperature and then transfer into the fridge to cool completely (for at least 3 hours or overnight).
When you are ready to decorate your cake/serve this frosting, use an electric whisk to whip the chocolate cream for 3-4 minutes or until light and fluffy.

Homemade melted dark chocolate (optional)

Using a double boiler (see step-by-step for details), melt the chopped cacao butter.
Once melted, remove from heat and sift in the cacao powder and milk powder. Add the maple syrup and use a silicone spatula to gently mix to combine. Use as a substitute for store-bought chocolate (melted).

Notes

Sift the cacao powder and milk powder if you are making melted chocolate from scratch – 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: 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!

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