Light and airy with a subtle sweetness, homemade whipped cream goes well with a variety of flavors from chocolate and coffee to lemon and strawberry. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread. 12 oz White Chocolate and 4 oz Heavy Cream. The microwave for 15Ã¢ÂÂ30 seconds, or treatment or electric mixer until stiff peaks form and sticks! Most whipped hot chocolate recipes instruct you to scoop the chocolate cream over a glass of plain milk. So, the resting time gets it to the actual drip consistency you wanted. Add vanilla and powdered sugar, if desired, and beat for 1 more minute until the mixture is creamy and smooth. Transfer chocolate in a mixing bowl. $( document.body ).append( '