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NIBBY Whipped Cream

Created by Alice Medrich in 1997, NIBBY Whipped Cream is the palest shade of tan with the unexpected flavor of dark chocolate.



  • 8 ounces heavy cream
  • 2 rounded tablespoons SCHARFFEN BERGER Roasted Cacao Nibs (.75 ounce)
  • sugar to taste


    1. Bring the cream and nibs to a boil in a small saucepan.

    2. 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.

    3. 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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