• 1 cup heavy cream
  • 2 Tablespoons roasted cocoa nibs or Brewing Cocoa of your choice, coarsely chopped into smaller bits or whirly bladed in a coffee grinder
  • Sugar to taste


  1. Bring the cream and cocoa to a boil in a small saucepan.
  2. Remove from the heat, cover, and let stand for 20 minutes.
  3. Strain the cream into a bowl, pressing on the solids to extract all the liquid. Discard the nibs.
  4. Chill the cream for at least 6 hours; it must be thoroughly cold in order to whip properly.
  5. When ready to use, whip the cream, adding sugar to taste as the cream thickens.


Cocoa bean and coffee cream. Add 1 T. regular (not French or Italian-roast) coffee beans, crushed, to the cream and nibs before heating.