Ingredients:
1 cup cold heavy whipping cream1/2 cup sour cream (Daisy brand as in photo)1/3 cup Hershey’s cocoa powder (100% cacao)3/4 cup powdered sugar1 tsp vanilla extract Pinch of salt
Method:1. Sift:
Sift cocoa + powdered sugar together so no lumps.2. Whip:
In a cold bowl, whisk heavy cream for 1 min until slightly thick. Add sour cream, sifted cocoa mix, vanilla and salt.3. Whip to Peaks:
Whip on high for 2-3 mins until it becomes thick, glossy and makes that tall peak like in your photo. Don’t over-whip. That’s it! Texture is like: Light chocolate mousse Stable enough to frost a cake or fill cupcakes Tangy from sour cream so not heavy Use it as: Dip for strawberries Frosting for chocolate cake Eat straight with spoon like chocolate mousse Store in fridge – stays fluffy 3 days. If you want it sweeter, add 2 tbsp more powdered sugar.