The French named this dessert cream after a castle in the town of Chantilly, a culinary hot spot in the 1800s. If you love whipped cream and chocolate, you’ll appreciate this long-lasting, perfect marriage. This recipe makes enough icing for 2 generous coats on a cake and decorations.

　　

Ingredients

makes 6 cups icing

　　

Chocolate Choices:

Valrhona, Droste, or Scharffen Berger cocoa powder

　　1/2 cup unsweetened alkalized or dutched cocoa powder

　　1 1/4 cups confectioners’ sugar

　　1/2 teaspoon salt

　　4 cups cold heavy cream

　　2 tablespoons vanilla extract

　　

Step 1

Sift together the cocoa powder, confectioners’ sugar, and salt in small bowl and set aside.

　　

Step 2

Pour the cream and vanilla into the bowl of an electric mixer fitted with a wire whisk and whip for about 2 minutes at medium speed, or until the cream is visibly thick and will hold a medium peak. Stop the mixer, scoop up about 1/2 cup of the cream, and slowly add it to the bowl of cocoa and sugar. Whisk together until it forms a paste. Then add the paste back into the mixer bowl and whip until firm peaks form.

　　Chocolate Bliss