Chocolate Rum Espresso Whipped Cream

Annacia's Note:

Rev up your puddings, your cakes, or your coffee with this deep dark, decadent and deadly treat After you finish you will remember this whipped cream, the flavor lingers.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 1 cup chilled whipping cream
• 3 tablespoons vanilla sugar
• 3/4 teaspoon rum extract
• 2 teaspoons instant espresso powder (less if you prefer a milder flavor)
• 4 -8 chocolate-covered coffee beans, crushed

Directions:

1. Crush the chocolate covered coffee beans and set aside.
2. Beat all ingredients in medium bowl to soft peaks.
3. Cover and chill for up to 4 hours.
4. Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.

Reviews

[Boomette]

I didn't have vanilla sugar so I used only plain sugar. I didn't use the rum extract but used Appleton dark rum. This is a wonderful whipped cream. I used it on coffee with alcool. Me and DH enjoyed it a lot. Thanks Annacia :) Made for Newest Zaar Tag