Mix together the confectioners sugar and cocoa powder.
Start beating the heavy cream in a bowl with large sides using a whisk or hand mixer*.
As the cream starts to thicken, slowly add the cocoa and sugar mixture to the cream as you continue to beat it**.
Once the chocolate whipped cream is thick, almost like a frosting, it’s ready.
Optional: put 1 tablespoon of chocolate syrup in each glass.
Add 1 and 1/2 cups milk to each glass.
Top with whipped chocolate.***
Using an electric hand mixer is much quicker than beating the cream by hand.
I use a large bowl with high sides so cream doesn’t splatter everywhere. After I beat it or a minute or so, I tip the bowl gently to the side and add the dry ingredients into the side of the bowl a little at a time then slowly incorporate it into the cream. It doesn’t take long to thicken into a heavy whipped cream that looks like frosting.
If you want the chocolate to set on top, scrape it in so that it clings to the top of the glass. If you just plop a dollop in, it will partially sink in the glass. It’s difficult to get the top perfectly covered so don’t stress about it. You’re going to stir it all together anyway!
Nutrition information is based on using whole milk (dairy).