As I was thinking of items to truffle for the holidays, I had a lot of ideas of traditional dishes and how I could incorporate our different sauces. However, one thing I knew is that I wanted to do something different, something most people probably wouldn't try, something that I knew would stand out from all of the other dishes. It had to be dessert!
Growing up, my whole family used to come over for a Thanksgiving feast, and a Christmas feast at that, and we would have a table full of pies. Pumpkin, Pecan, Apple, Sweet Potato, Cherry typically made up the spread of mouth-watering flavors. While I know I could incorporate truffles into a couple if not all of those pies I wanted to do something more versatile and less time consuming. Why not make something that can go with all or most of those? How about a good homemade whipped cream!
Black Truffle Whipped Cream
This recipe only takes a few minutes, but it will be talked about forever. I was told the flavor of this whipped cream, "takes your mouth on a ride!" So I shall say less, and let you expereicne this journey for yourself!
2 cups heavy whipping cream, cold
1 cup powdered sugar
1 tsp Truffletopia Black Truffle Sauce
1 tsp vanilla extract
Let bowl and whisk attachment sit in freezer for 15 minutes. (I used a stand mixer. If you're using a hand mixer, put your beaters in the freezer for the same amount of time.)
Add cold cream, sugar, Truffletopia Black Truffle Sauce, and vanilla extract to the bowl, and whip on high speed.
Whip until cream forms stiff peaks.
Pipe over desired desserts, and serve!
- You can store in the fridge for up to 10 hours
- Prior to serving, you can re-whip it on high for 10-20 seconds
- This recipe can easily be halved