Nibby Whipped Cream

View Larger/Smaller Photo Nibby Whipped Cream

Makes about 2 cups

Adapted From Bittersweet: Recipes and Tales from a Life in Chocolate (Artisan 2003) By Alice Medrich

Experimenting with a handful of the very first roasted SCHARFFEN BERGER Cacao Nibs in l997, Alice Medrich created this amazing new whipped cream infused with cacao nibs. Nibby Whipped Cream is the palest shade of tan…with the unexpected flavor of dark chocolate. Be sure to infuse the cream several hours or a day ahead and chill it well before beating. Use this as a topping (or filling) in place of plain whipped cream for any chocolate dessert from a cup of hot cocoa to a chocolate soufflé.

Expand/Collapse Ingredient Details


Special Equipment

  • Fine Strainer


Bring the cream and nibs to a boil in a small saucepan. Remove the pan from the heat and cover it for 20 minutes to steep the nibs. Set the strainer over a bowl and pour the cream into it, pressing on the solids to extract the liquid. Discard the nibs. Chill the cream for several hours. It should be very cold before whipping. Just before serving, whip the cream to the desired consistency (as soft or stiff as you like it), adding sugar to taste.

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