Ingredients:

  • 1 cup (240ml) Heavy Whipping Cream, cold
  • 3 tbsp (21g) Unsweetened Cocoa Powder, sifted
  • 3 tbsp (36g) Powdered Erythritol or Monk Fruit Sweetener

Instructions:

  1. Place the mixing bowl and beaters in the freezer for 5-10 minutes. Note: Cold tools keep the cream fat from melting
  2. Pour the cold heavy cream into the chilled mixing bowl.
  3. Start the mixer on low speed to avoid splattering, then gradually increase to medium high.
  4. Once the cream begins to thicken, sift in the unsweetened cocoa powder and powdered sweetener.
  5. Continue whipping for 3-5 minutes until stiff peaks form.
  6. Lift the beaters; the mixture should stand straight up without drooping.
  7. If adding optional mix ins, gently fold them in using a silicone spatula.
  8. Use a 'cut and turn' motion to preserve the air bubbles.
  9. Spoon the mixture into glasses and chill for 30 minutes.