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Chocolate Velvet Cream


  • 2 ounces semisweet chocolate, coarsely chopped
  • 2 cups milk, divided
  • 2 envelopes unflavored gelatin
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream


  • 1. In the top of a double boiler, combine chocolate and 1-1/2 cups milk. Cook over boiling water, stirring occasionally, until chocolate is melted. Dissolve gelatin in remaining milk; add to melted chocolate. Remove from the heat; add sugar and vanilla. Mix well. Let stand just until mixture starts to gel.
  • 2. Meanwhile, in a bowl, whip the cream until stiff peaks form. Fold chocolate mixture into cream. Chill until firm.

Nutrition Facts

1/2 cup: 267 calories, 20g fat (12g saturated fat), 72mg cholesterol, 45mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 4g protein.


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