GMA Recipe: Chocolate Whipped Cream

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Chocolate Whipped Cream
From chef and author, Sherry Yard
December 25, 2003

If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with Good Morning America.

The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.

Sherry made a bunch of her recipes on GMA. They include Master Ganache, Campton Place Hot Chocolate, Chocolate Whipped Cream, Fudge Fondue, Chocolate Short Dough and Truffles.

All recipes are exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.

Yard says her recipe for chocolate whipped cream makes an excellent filling for cakes, tarts, and cream puffs. If you have a sweet tooth, Yard suggests adding the optional sugar to the cream before it is heated. Yard says it will take less than a minute for the cream to reach the desired consistency if you use a mixer.

Ingredients

8 ounces bittersweet chocolate

2 cups heavy cream

1 tablespoon sugar (optional)

Directions

1. Using a serrated knife, finely chop the chocolate into 1/4 inch pieces and place it in a medium heatproof bowl.

2. Bring the cream and the sugar, if using, to a boil in a small saucepan over medium heat. Immediately pour the hot cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.

Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes.

3. Pour the ganache into a medium container, cover it, and refrigerate it for 4 hours or overnight. It should be the consistency of peanut butter.

4. Once the ganache has chilled, transfer it to a large bowl. Using a balloon whisk, whip the ganache by hand until it just reaches soft peaks, about 2 minutes. Be sure to lift the whisk out of the cream with each pass to bring in as much air as possible. Do not overwhip. Don't worry if the cream doesn't seem firm enough. It will have the consistency of mustard but will solidify a little more after it sets in the refrigerator. You can also use a hand mixer.

5. Use this cream immediately to fill pastries, tarts, and cakes. After the dessert is filled, refrigerate it for about 1 hour to set the Chocolate Whipped Cream. Store Chocolate Whipped Cream in the refrigerator for up to 2 days.

Yield: 2 to 3 cups

Recipes exerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard © 2003, Houghton Mifflin Co.