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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)
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200 ml heavy whipping cream (minimum 30% fat, well-chilled)
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2 large tbsp Menguy’s Peanut Choco
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1 tbsp mascarpone cheese
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A pinch of unsweetened cocoa powder (for garnish)
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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.
