So what's this new addition? I'm so excited to tell you. Yesterday while eating lunch I was listening to a podcast where the subject was cacao nibs. Just a few weeks ago I purchased three packages of cacao nibs from Amazon (have I mentioned that I really love Amazon) and those nibs were calling out from my pantry to be used. During the podcast they mentioned a cacao nib infused whipped cream and a cacao nib sable cookie and within moments I had cream and cacao nibs in a small saucepan heating on my stove and some butter, sugar and eggs mixing in my kitchen aid. Sometimes I can't help myself and I get impatient and need to make something the moment I hear about it. Well I'm very happy to say that this cacao nib infused whipped cream has made my cup of hot chocolate even more dreamy and delicious. Often when reading (or in this case listening) about a recipe I become impatient and have to make the recipe right then. My impatience paid off this time (being impatient doesn't usually fare so well). I love that the cream is unsweetened and has bitter undertones, it really is the perfect partner for my cup of hot chocolate.
Cacao Nib Whipped Cream
1 cup heavy cream
1/3 cup roasted cacao nibs
Place heavy cream and cacao nibs in a small saucepan and bring to a boil. Remove from heat and cover. Let steep for 30-40 minutes. Set a strainer over a bowl and pour cream/cacao nib mixture through the strainer, pressing on the solids to extract the liquid. Discard the cacao nibs. Chill the cream for several hours or until very cold. Just before serving, whip the cream to your desired consistency. Serve on top of your favorite hot chocolate (this is mine) along with a sprinkle of cacao nibs. Perfect!
Recipe adapted from SCHARFFEN BERGER