One of my all-time favorite desserts is chocolate. A quick and easy way to “dress up” chocolate, especially a slice of flourless chocolate cake, is with a generous dollop or two of this delicious whipped cream. This recipe yields about 2 1/3 cups.
3/4 cup chilled heavy whipping cream
3/4 cup fresh raspberries
1/3 cup powdered sugar
The whipped cream is best eaten as soon as it is made.
In a large bowl, using an electric mixer, beat the cream, raspberries, and powdered sugar until the berries fall apart and the mixture is thick and fluffy.