* 2 cups (16 fl oz/500 ml) heavy (double) cream, chilled
* 1 cup (3-4-oz/90-125 g) confectioners' (icing) sugar, sifted before measuring
* ½ cup (1½ oz/45 g ) unsweetened cocoa, sifted before measuring.
Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it just starts to thicken. Add the sifted sugar and sifted cocoa and continue beating until thick enough to hold firm peak.
Take care not to overbeat or the cream will turn to butter.
You may make this chocolaty whipped cream as much as 4 hours in advance. Spoon it into a fine-mesh strainer placed over a bowl, cover with plastic wrap and refrigerate until ready to use. The whipped cream will not be as light and fluffy, but it will still be fine. Any liquid it releases will drain into the bowl and will not cause the whipped cream to become runny. Once the whipped cream is added to a dessert, serve immediately.