Cocoa Chantilly Cream

• Valrhona, Droste, or Scharffen Berger cocoa powder
• 1/2 cup unsweetened alkalized or dutched cocoa powder
• 1 1/4 cups confectioners sugar
• 1/2 teaspoon salt
• 4 cups cold heavy cream
• 2 tablespoons vanilla extract

1. Sift together the cocoa powder, confectioners sugar, and salt in small bowl and set aside.
2. Pour the cream and vanilla into the bowl of an electric mixer fitted with a wire whisk and whip for about 2 minutes at medium speed, or until the cream is visibly thick and will hold a medium peak.
3. Stop the mixer, scoop up about 1/2 cup of the cream, and slowly add it to the bowl of cocoa and sugar.
4. Whisk together until it forms a paste.
5. Then add the paste back into the mixer bowl and whip until firm peaks form.

cocoa powder, unsweetened alkalized, confectioners sugar, salt, cold heavy cream, vanilla

Taken from www.epicurious.com/recipes/food/views/cocoa-chantilly-cream-375813 (may not work)