Double-Chocolate Whipped Cream

A fluffy homemade chocolate whipped cream and a nutty brown butter–infused ganache are the stars of this luxurious dessert. The key to perfect whipped cream is using cold cream and room-temperature buttermilk. The cream’s cold temperature stabilizes its air bubbles, resulting in a quick whip time and a more voluminous, smoother texture. Room-temperature buttermilk also helps with an even consistency and lends a subtle tang to offset the dessert’s sweetness.

A toasty nuttiness (thanks to the brown butter ganache) complements the cream, while a shower of flaky sea salt over top amplifies all the flavors and provides a wonderful finishing crunch. 

Notes from the Food & Wine Test Kitchen

Overmixing the cream mixture can create stiff peaks instead of soft but stable peaks. Be sure to keep an eye on your mixer as your whipped cream is coming together in the bowl to avoid grainy whipped cream.

Dutch-process cocoa is treated with an alkaline solution that neutralizes its natural acidity, resulting in a milder flavor and darker color than natural cocoa powder. Find it at most grocery stores or online at kingarthurbaking.com.