Choco Whip

3 cups cold heavy cream (chilled to perfection)

1/2 cup Allulose (for that hint of sweetness)

1/4 tsp. Xanthan gum, optional, for stability (If you are putting the choco whip on hold in the refrigerator, whisk together the Allulose and Xanthan gum before adding to the cream.)

1/2 Tbsp vanilla extract (because vanilla makes everything better)

3/4 cup Hershey's Syrup Zero Sugar (even better than vanilla)

Toppings- chopped or shaved sugar free chocolate such as Goalz, sugar free chocolate chips, fresh berries, or more chocolate syrup as a drizzle. 

Whip it, Whip it Real Good:

Pour the chilled heavy cream into your bowl. Add the Allulose/Xanthan and vanilla extract.

Using a hand mixer or stand mixer (feel free to channel your inner DJ), start whipping on medium-high speed. 

Beat Until Peaks Form: Keep mixing until soft peaks start to form. What are soft peaks, you ask? They're those cute little mounds that hold their shape but still bend over gently. Add the Hershey's syrup and spin the beaters a few more times. It's okay to leave a few chocolate streaks.

Stop Right There, It's Perfect: Be careful not to overmix unless you're aiming for butter (which is a whole other Chef Scott recipe adventure). Once it's thick and creamy with those soft peaks, you're golden- I mean chocolate!

Keep It Chilled: Whipped cream loves the cold, so if you're not using it right away, pop it back into the fridge.

Flavor Variations: Feeling adventurous? Swap out vanilla extract for almond or mint. Get creative and Frango it up with orange, lemon, coconut, or raspberry extracts or oils. Think chocolate truffle flavors!

Now that you've mastered the art of choco whipped cream, go forth and whip up some sweet magic in your kitchen! Your taste buds will be forever grateful. Enjoy!

It's not too late

To whip it.
Whip it good.