Serves: 3
Total Calories: 764
About 35 minutes before using:
In a large mixer bowl, place cream, powdered sugar and vanilla. Sift cocoa powder over cream stir until combined. Refrigerate for 30 minutes.
At high speed, beat cream mixture for 30 seconds to 1 minute or until mixture forms stiff peaks. Use on Austrian Ecstasy or cake of your choice.
This Chocolate Whipped Cream recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.
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