Freshly whipped cream infused with marshmallow fluff and rich delicious chocolate. Made with only 4 simple ingredients, this is a quick, easy and such a versatile recipe. Perfect in a cake, as a dip for strawberries, or my personal favourite, used to fill mini tart cases.
This recipe was inspired by hot chocolate, one of the most popular drinks during cold months with short days. The chocolate mixed through with marshmallow fluff. With just a small pinch of salt to help counteract any bitterness of the chocolate.
This recipe uses only a few simple ingredients: whipping cream, cocoa powder, marshmallow fluff and a pinch of salt. To make this start by placing the whipping cream, cocoa powder and salt into a bowl and using an electric mixer, whisk together until the cream starts to thicken and the chocolate is well combined. Once these are all mixed together and the cream has thickened, stir the marshmallow fluff through. I liked to add quite a lot to help give it a nice marshmallow taste but feel free to taste as you add and add a little more or less depending on personal preference.
Marshmallow
I would recommend buying the best quality cocoa powder that you can, and always opt for cocoa powder over hot chocolate powder. It adds a better, stronger flavour to your bake and better quality powders are often easier to blend and don’t leave any grainy textures in baking. You can also completely customise the chocolate level. If you’re a chocolate lover, add a little extra, if you’re not such a fan then add a little less.
I always struggle with getting the whipped cream in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat. Not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally whisk on the lowest setting, checking it regularly to get the perfect spot.
Now the icing is ready to be added to your bake. I tend to make smaller batches as this involves fresh cream which is best eaten straight away. But if you need more icing, feel free to double or even triple this recipe. Any leftover cream can be stored in the fridge in an airtight container for 3-4 days.
Ingredients
- 150ml Whipping Cream
- 3 Heaped Tablespoons Cocoa Powder, sifted
- Pinch of Salt
- 3 1/2 Tablespoons Marshmallow Fluff
Instructions
- Place the whipping cream, cocoa powder and pinch of salt into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape. Adding more or less cocoa powder depending on personal preferences.
- Stir through the marshmallow fluff until completely mixed through.
Notes
I tend to make smaller batches as this involves fresh cream which is best eaten straight away. But if you need more icing, feel free to double or even triple this recipe. Any leftover cream can be stored in the fridge in an airtight container for 3-4 days.
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