Description
This chocolate whipped cream dessert is smooth, creamy, and perfect for a quick low-carb treat. Made with cocoa, xylitol, and fresh strawberries, it comes together in minutes.
Ingredients
Units
Scale
- 65 ml chilled fresh cream (just over 4 tablespoons)
- 1 teaspoon cocoa powder
- 1 teaspoon xylitol
- 2 drops vanilla essence
- 1 small piece dark chocolate, 70 to 90 percent cocoa, finely grated
- Fresh strawberries, washed, dried, and sliced, for garnish
Instructions
- Add 65 ml chilled fresh cream into a small mixing bowl.
- A cold bowl helps here, especially since it’s a small amount and whips fast.
- Add 1 tsp cocoa powder, 1 tsp xylitol, and 2 drops vanilla essence to the cream. If your cocoa looks a bit lumpy, a quick sift saves you trouble later.
- Using an electric mixer on medium speed, whip everything together until soft peaks form and the cream looks thick and silky.
- As it’s such a small serving, this happens quickly, so keep an eye on it and don’t overbeat or it’ll turn grainy before you know it.
- Spoon the choc-whip into a small martini glass or dessert cup.
- Grate a small piece of dark chocolate, 70 to 90 percent cocoa, over the top.
- Here we used 70% chocolate, but use whatever you prefer.
- Finish with fresh strawberries on the side or tucked into the cream.
- Serve straight away for the smoothest texture and best flavour.
Notes
Created, prepared, tried, and tested by Omi
