Updated pictures 3.6.15
Nana’s chocolate chip and whipped cream frosting is the food memory of all food memories. This delicious treat has been a staple in my mom’s side of the family for a long time. Nana was my mother’s paternal grandmother and my great grandmother. I never had the opportunity of meeting her as she passed away 3 years before I was born, which happened to coincidentally be only days after my sister was born (my parents joked that Selby was the one who did her in). 😉
This frosting is rich, fluffy, and similar to a mousse. My mother always prepares it with angel food cake and whenever she makes it, she always recounts how excited she would get as a little girl when she discovered this dessert in the fridge. I was the same way.
From what I’ve heard, Nana was quite a lady. She raised five children during the depression and wasn’t afraid to give a few good spankings. My mom tells stories of spending summers with Nana and Dadsey (her grandfather) in Willard, Ohio when she was young, where she would stroll along the storefront windows and follow adults around all day. I can imagine that Nana made this specialty several times while my mom was staying with them. It’s comfort food at its best and I love that my mom was able to recreate this dessert for special occasions while we were growing up. I hope to continue to pass this recipe down as the generations pass.
Thanks for the food memory, Nana.
Nana and my Aunt Molly in Willard, OH. Circa 1955?
Nana’s Chocolate Chip and Whipped Cream Frosting
Yield: About 6 cups of fluffiness
- 1 16 oz package of semisweet chocolate chips
- 3 eggs, separated
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 pint (2 cups) heavy whipping cream
1.Melt the chocolate chips over a double broiler or in the microwave until smooth and shiny.
2. Remove from heat and add in the egg yolks, sugar, and vanilla. Beat until combined.
3. In another bowl, whip the egg whites in until they form a soft peak. Gently fold into the chocolate mixture and mix until combined.
4. In a separate bowl, beat the whipping cream until fluffy. Carefully add into the chocolate mixture and fold until combined.
5. Serve with angel food cake and refrigerate until chilled.