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Homemade Menguy’s Peanut Choco Whipped Cream Recipe
0 min
10min
Recipe
One bowl of whipped cream (serves 4 to 6 as a topping)
200 ml heavy whipping cream (minimum 30% fat, well-chilled)
2 large tbsp Menguy’s Peanut Choco
1 tbsp mascarpone cheese
A pinch of unsweetened cocoa powder (for garnish)
To ensure your whipped cream sets perfectly, place your mixing bowl and whisk attachment in the freezer for 10 minutes before starting.
Gently warm a small portion of the heavy cream with the Menguy’s Peanut Choco for a few seconds. Mix until smooth and well combined.
Pour the remaining cold cream, the Peanut Choco mixture, and the mascarpone into the chilled bowl.
Using an electric mixer, start on a low speed to incorporate air, then gradually increase the speed. Whip until the cream is firm and forms “stiff peaks” (the “bird’s beak” effect) on the whisk.
For a professional and elegant finish, use a piping bag to serve the cream immediately.
This whipped cream is the perfect companion for topping a hot chocolate, filling cream puffs (choux), or serving alongside a simple fruit salad. For the final touch, dust with a light pinch of unsweetened cocoa powder just before serving.
