Whirlpools and Whip cream have a lot in common.
Small hot tubs make the most amazing whirlpools when you’re a kid. They feel like the size of a giant swimming pool when you are only 3 feet tall. I will never forget bobbing up, down and around my best friend's hot tub. The water was cool, not hot, because it was our pool for the summer. We would walk and even run in the water to get the water spinning into giant circles.
Our swimsuits were ragged with chlorine and faded from the sunshine, but around and around we went not stopping until the moment when we were being "whipped" so hard we would feel the water pull us back.
Next, we stopped, and we drifted.
We let the pool water float around our little bodies and occasionally our shoulders would hit the silver pole that was meant for the “adults” to enter. The entry and exit bar was our personal monkey bar. Swinging and ducking we would fall, sinking deeper into our floating whirlpool.
Children's dreams are made from these moments, don't you think?
What did you do? What is your favorite childhood memory? Do you have one to share?
I have moved on to creating foodie dreams in my head.
If whirlpools could be whip cream that’s the feeling I get when it has been whipped fully. Small peaks and valleys of white float by my beater. I love whirlpools to this day and hot tubs even more.
That round and round feeling continues and doesn't stop. I watched a chef make whip cream by hand one time, whisking and whisking, building amazing arm muscles, beating round and round until the cream began to peak.
I don't beat my cream by hand, lazy? Nah, I like to think more inclined to value my time is all. But I know how to whip cream by hand and that's what's important.
Do you own a whisk? Good, you can make whip cream.
Do you own an electric beater or even a Kitchen Aid machine with a whisk attachment? Great!
Are you a crazy foodie and own a whip cream machine? Even better! (P.S. They make amazing gifts.)
Whatever you happen to own you can make chocolate whip cream and bring something new for the next backyard party.
People are going to ask you for the recipe. I mean it, it's happened.
They will want to lick the spoon, the plate and wel,l you will be the life of the party all because you found out a little secret from the white radish. Share it, it's okay. My secret is now yours and you don't have to keep it, cause it's too good not to share.
This is the simplest dessert you will ever make. You can serve it with the homemade biscuits or for a gluten free option just remove them. Or if you don't have time, grab some angel food cake at the store or some premade biscuits, it will be good too. No one will be the wiser.
This dessert has options and that's what we are all about, right?
Make it simple, make it good, but make it!
Show off your newly acquired skills of learning how to make chocolate whip cream. If you don't get a few oohs and aahs then something is wrong with your friends, not you.😉 After all who doesn't love chocolate and strawberries? It's a love story at it's best.
Oh and just in case you have extra chocolate whip cream, don't miss out on the tips below.
And next time you are sitting in a hot tub I dare you to make a whirlpool and not think of chocolate🍫 whip cream...😉😄
1 pint Strawberries
1-2 tsp sugar
4 cups Flour (self-rising prefered if you have it)
1 tsp Salt
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 cup of Heavy Cream and or Whole Milk
1 cup or one 8 oz container of Whole Milk Ricotta
1/2 pint Heavy Cream
1-2 TBSP Organic Cacao powder or Unsweetened cocoa powder (depending on your chocolate taste)
1 tsp Vanilla Extract
4-5 tsp Sugar (or to taste)
Chocolate Shavings (optional)
Chop up strawberries and place in a large bowl. Mix with Sugar and set aside in refrigerator for 30 minutes.
Heat oven to 425 degrees Fahrenheit. Make Biscuits. Combine flour, baking powder, salt, and sugar in a large bowl. Whisk gently or stir with a fork.
Next add Heavy Cream and Ricotta and mix gently by hand until combined and forms a large ball. You can add more cream 1 tsp at a time as needed, if flour is not sticking. You want to end up with a dough ball. Knead ball for one minute on a lightly floured surface. Flatten dough using your hands and make it about 2 inches thick. Cut out using a biscuit cutter round dough pieces.
Place the biscuits on a cookie sheet and brush the top with milk or cream lightly. Bake until browned about 12- 15 minutes.
While biscuits are baking, prepare chocolate whip cream. In a mixing bowl or kitchenaid bowl lightly whisk in chocolate and sugar and vanilla. Taste and add more sugar or cocoa as needed. Start on low speed using whisk attachment and mix until begins to thicken. Turn up speed being careful not to splash and whip until soft peaks form.
Slice biscuits in half when cooled and smother with chocolate whip cream and layer strawberries. Top biscuit and add more cream and strawberries. Serve and Eat!
Optional: Top with chocolate shavings
Extra Chocolate whipcream can be used in a shot of espresso for an "espresso con panna au chocolate"
Extra biscuits- freeze before baking on a baking tray for 20 minutes then remove and place in ziploc bag or other container for future biscuits