Equal parts rich and creamy and light and fluffy, this chocolate peanut butter whipped cream is the perfect indulgent dessert topping for chocolate and peanut butter lovers.
I created this chocolate peanut butter whipped cream sort of accidentally on purpose. While dreaming up a recipe for chocolate peanut butter icebox cake, I searched the internet for a chocolate peanut butter whipped cream recipe and came up surprising empty-handed. There are tons of recipes for chocolate whipped cream and for peanut butter whipped cream, but I didn't find a single one for chocolate peanut butter whipped cream. So I created one.
I tested several methods for mixing and chilling the ingredients, and, to my delight and surprise, the easiest method also produced the best results. This recipe borrows simple techniques from both homemade chocolate ganache and homemade whipped cream to create a whipped cream with rich, chocolately flavor and smooth, airy texture.
Semi-Sweet Chocolate Chips - Chocolate is a key ingredient here, and we'll use chocolate chips (or an equal measure of a chopped chocolate baking bar, if you prefer). I recommend semi-sweet chocolate for a good balance of chocolate flavor and sweetness, but dark chocolate would work too if you'd prefer a richer chocolate flavor that's a bit less sweet.
Creamy Peanut Butter - Creamy peanut butter provides peanut butter flavor and a rich, creamy texture to the whipped cream. Avoid natural peanut butter, which has a very different consistency and won't provide the proper texture for this whipped cream.
Heavy Whipping Cream - You can't make whipped cream without heavy whipping cream! Be sure to use cold heavy whipping cream. You can substitute heavy cream, but not whipping cream, which doesn't contain enough fat for whipping into whipped cream.
Confectioners' Sugar - A bit of confectioners' sugar (aka powdered sugar) adds a hint of sweetness to the whipped cream.
Step-by-Step Recipe Instructions
These simple steps create a whipped cream with rich chocolatey peanut butter flavor and a thick, creamy texture.
- Add chocolate chips and peanut butter to a large bowl. Set aside.
- In a small saucepan, heat the cream until hot but not yet simmering.
- Pour the heated cream over the chocolate chips and peanut butter (A). Let sit without stirring for 5 minutes. While it rests, the hot cream will melt the chocolate and soften the peanut butter, which, in turn, will flavor the cream. Gently whisk the mixture until well blended and smooth (B). Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
- Once the cream mixture is chilled, remove the bowl from the fridge and add the confectioners' sugar (A). Using a handheld electric mixer, whip the mixture on low speed until fluffy and a bit lighter in color. Be careful not to over-whip the mixture; it should be smooth and fluffy but thick, and over-whipping will cause it to become lumpy. Use immediately.
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