Place metal bowl and beaters in refrigerator to chill for 10-15 minutes.

Pour heavy whipping cream into chilled bowl.

With electric or electric stand mixer, whip until beaters are just starting to leave a trail.

Sprinkle in instant chocolate pudding mix.

Continue whipping, just until soft peaks form.

This whipping cream will be stabilized, meaning it will hold its form.

(There is gelatin in the instant pudding mix.)

So once it's whipped up, you'll want to use it immediately, dolloping on a pie, trifle, hot chocolate, cupcakes etc.

It will stay in the shape you put it, and have a harder consistency than traditional whipped cream.

It will also hold up better in between cake layers, as frosting, in trifles etc.

Desserts using Chocolate Whipped Cream should be refrigerated, as should leftovers. If you're lucky enough to have any.