Whipped Cream, Chocolate Chip

By norsegal8

This delectable filling has the lightness of whipped cream with the crunchy texture and wonderful flavor of chopped chocolate and almonds. It is the perfect consistency for filling the Chocolate Chip Charlotte

Ingredients

• 2 teaspoons powdered gelatin
• 3 tablespoons water
• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 cup freshly grated bittersweet chocolate
• 1/2 cup finely ground almonds

Preparation

Step 1

1. Refrigerate the mixing bowl and beaters for at least 15 minutes.

2. In a small heatproof glass measuring cup place the gelatin and water. Allow to soften for 5 minutes. Set the cup in a pan of simmering water and stir occasionally until the gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove the cup and cool to room temperature (about 7 minutes). Gelatin must be liquid but not warm when added to the cream.

3. In the chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add the vanilla and beat just until soft peaks form when the beater is raised. If preparing this filling for Chocolate Chip Charlotte, remove 1/2 cup of the whipped cream for attaching the génoise strips. Cover with plastic wrap and place in the refrigerator. To the remaining whipped cram, add the chocolate and nuts and fold until evenly incorporated. Briefly set aside.