Recipe by Liz Dinsmore
- Makes 1 cupServings
- 1/2 cup heavy cream
- 2 tbsp. chopped dark chocolate
- 1 tsp. confectioners’ sugar (or more to taste)
In medium microwave-safe bowl, microwave cream until hot (do not boil), about 1 minute. Add chocolate; stir until melted. Microwave for additional 15 seconds if needed. Refrigerate until chilled, about 1 hour. Add sugar. Using electric mixer, beat until soft peaks form.
Add a dollop to our Boozy Mexican Hot Chocolate for an extra-indulgent treat.