Chocolate Whip Cream

2 cups heavy cream

1/4 cup cocoa powder

1/2 cup powdered sugar

1. Chill mixing bowl with the beaters in the refrigerator for abut 20 minutes.
2. Sift together cocoa powder and powdered sugar (set aside).
3. Pour heavy cream into mixing bowl. Beat at medium / high speed until soft but not stiff. At slow speed of mixer slowly add the cocoa/sugar mixture. Scrap bowl with a rubber scraper when necessary.
4. Return mixer to medium / high speed until stiff peaks form (do not over whip). Mixture will hold it’s shape when scooped up with a spoon.
5. Place in the refrigerator until ready to use.