Ingredients:

  • 1.5 cups heavy whipping cream (40% fat), cold
  • 3 tablespoons unsweetened Dutch-process cocoa powder, sifted
  • 0.25 cup powdered allulose or erythritol
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Chill the equipment. Place your mixing bowl and beaters in the freezer for 10 minutes. Note: Cold tools keep the fat in the cream solid for better aeration.
  2. Sift the cocoa. Pass the 3 tablespoons of cocoa powder through a fine mesh sieve into a small ramekin. Note: This prevents graininess in the final velvety texture.
  3. Combine the liquids. Pour 1.5 cups of cold heavy cream and 1 teaspoon of vanilla into the chilled bowl.
  4. Add dry ingredients. Dump in the sifted cocoa, 0.25 cup powdered sweetener, and a pinch of salt.
  5. Begin at low speed. Turn on the mixer to the lowest setting until the cocoa is fully moistened. Note: This prevents a 'cocoa cloud' from covering your entire kitchen.
  6. Increase the speed. Move up to medium high and whip until you hear the motor strain slightly.
  7. Check for peaks. Stop when the whisk leaves a trail and the cream forms sharp, stiff peaks.
  8. Taste and adjust. Dip a spoon in to check for sweetness. Note: If you want it sweeter, fold in an extra tablespoon of powdered allulose very gently.
  9. Fold the edges. Use a spatula to scrape the bottom of the bowl until no white streaks remain.
  10. Transfer and serve. Spoon the mixture into small glass bowls until they look fluffy and inviting.