1 C heavy whipping cream
1/2 C hot chocolate mix
Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high for 2 minutes. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated.
The type of hot chocolate you use will affect the taste. For a richer, dark chocolate taste, I recommend Ghirardelli Double Chocolate Hot Cocoa mix. I also tried this with Swiss Mix hot chocolate packets. I used 3 packets, which equaled ½ C. The Swiss Mix version was equally as good, especially if you prefer the taste of Swiss Mix hot chocolate
You can also mix it up with some peppermint extract or a different flavor of you choice, which I will be sharing next week! It makes a great filling or alternative frosting for cupcakes and other desserts!