Whipped Hot Chocolate in Your Pressure Cooker
A cozy and indulgent whipped hot chocolate topped with homemade chocolate whipped cream, made quick and smooth using your pressure cooker.
Equipment
- 1 Pressure cooker prepped and ready
Ingredients
Main Ingredients
- ½ cup heavy or whipping cream about 4 ounces or 113 grams
- 2 tablespoons unsweetened cocoa powder Dutch-processed or natural, plus some for garnish
- 1 tablespoon confectioners' sugar to sweeten the whipped cream
- ½ cup whole milk warmed in microwave or stovetop
- ½ cup water warmed with the milk
- ¼ teaspoon pure vanilla extract adds smooth flavor note
- 1 Nonni's Dark Chocolate Almond Biscotti or your favorite crunchy cookie
Instructions
Instructions
- In a medium bowl, combine the heavy cream, cocoa powder, confectioners' sugar, and vanilla extract. The mixture will be thick.
- Whip the mixture with a hand mixer or whisk until soft peaks form that hold but still appear fluffy.
- Warm the milk and water together in a small saucepan or microwave-safe container.
- Pour the warmed milk and water into a large mug to create the drink base.
- Spoon the chocolate whipped cream generously over the warm milk mixture.
- Sprinkle additional cocoa powder on top if desired. Serve immediately with Nonni's Dark Chocolate Almond Biscotti.
Notes
Keep leftover whipped chocolate in an airtight container in the fridge for 1-2 days. Re-whip before serving. Warm leftover milk-water mix before assembling again.