Cream Chargers

Whipped cream chargers – possibly the finest invention since someone woke up and decided that the wheel, fire and toasters were worth of man’s attention.

Why so good? Well have you ever had a bad case of teenager tennis elbow? That is what results from too much whipping. A charger on the other hand is the equivalent of a feather on the end of a rotating rod – and is the kitchen angel to save you time.

We like then for our hot chocolate and that is probably why ours is the best out there – we even try to slip a bit onto the coffee but the super-sophisticates here in the south are far to keen on the authentic Italian ideals to mess around with whipped cream chargers.

As you can see from the video it’s not the whisking and the whipping that make it the perfect hot chocolate, but the dreamy creamy topping. A little tip we’d like to share with you is the possibly counter intuative idea of adding the froth first and then pouring the chocolate through it.

It seems to blend the two immiscible products into a perfect harmonious pile of chocolate goodness.

And if you need more – then try this recipe here: It helps you to think outside of the canister – whipped cream does not have to be sweet!!! but the shapness of really good chocolate gives this recipe a lot of power!!! Don’t be shy crack out the chargers…


Chocolate shells with whipped cream

It is tempting to prepare this recipe because it has a rich chocolate flavor, but also because of the relative affordability in terms of ingredients and preparation time requested.


1 cup grated dark chocolate

2 cups whipped cream

½ tbs of coffee powder

½ cup of warm water


Dissolve the coffee powder in the warm water.

Prepare the whipped cream and let it rest in the freezer for a couple of hours before using it.

Boil slowly the chocolate at the room temperature and wait until it melts down. Cool it at the room temperature and wait until the composition has a compact aspect.

Pour the coffee powder dissolved.

With a big spoon cut the shells from the chocolate, put in in small bowls and add the whipped cream. Let it rest in the freezer and wait until it gets colder. You may need to wait a bit but it is worth the effort. You can prepare for the tasting moment with an intensive training that will help you feel less guilty when you will eat 2-3 shells of this chocolate cake.


Instead of chocolate, you can use coffee.

Also, those allergic to cocoa can also use white chocolate.

You can also use it with various fruits, such as apricots, cherries, pineapple or peaches.

For some special taste, you can sprinkle ½ tbs. of cinnamon.

To be served with a fresh glass of orange juice. If you want to start your morning with a tasty breakfast, you can serve the cake with a glass of hot milk, eventually with honey. Needless to say, if you like this then you’ll want to get a double batch, fill the bath, rev up the cream chargers and carry on until the next day!

Preparation time 10 minutes

Cooking time 5 minutes

Yield 30