Originally Posted by Andy M.
First of all, you should be using cream with a fat percentage of at least 35%. Second, the cream, bowl and beaters should all be chilled.
Begin whipping the cream until it's noticeable thicker but not to the soft peaks level. Add ingredients such as vanilla at this point. Then continue to whip to stiff peaks.
I don't know what kettle chocolate is. It appears to be a British term.
I meant melted chocolate. No idea why autocorrect did that.
Melted chocolate 200 gramms
add in 100ml room temperature cream (whipping)
Set aside to cool
Whip 300 ml whipping cream in a bowl until peaks begin to form
Spoon in one spoonful of the chocolate mixture at a time and whip before adding another spoonful
So the part you're saying I modify is.
2.the temperature of everything (chilled)
3. How much I whip before adding the chocolate
The temperature makes sense as it started out thick but liquified as I added slightly warm chocolate.
Not sure about the cream, I'll have to read the label.
I certainly wasn't ever warned about this in the cheesecake or mousse recipes