A recipe for chocolate whipped cream is The Splendid Table's Cocoa Whipped Cream. To make, mix together 1 tablespoon cocoa powder, 4 teaspoons sugar and 1 tablespoon heavy cream to form a thick paste. Stir in the remaining heavy cream, then put in the refrigerator for at least an hour.
To change the cocoa whipped cream to a mocha-flavored whipped cream, add in 1 1/2 to 2 teaspoons espresso powder to the cocoa, sugar and cream mixture. For a chocolate whipped cream using cacao nibs instead of cocoa powder, simmer a mixture of 1 cup heavy cream and 2 tablespoons roasted cacao nibs. Remove the cream mixture from the heat, cover the pan and let sit for 20 minutes. Strain the cream into a bowl while pressing down on the cacao nibs. Refrigerate the cream for a few hours, then whip it with sugar to taste.
Other whipped cream flavor variations include lemon whipped cream and rose whipped cream. To make lemon whipped cream, whip together 1 cup heavy cream and 1 tablespoon sugar until slightly thick. Then, whisk in 2 1/2 to 3 tablespoons cold lemon curd. For rose whipped cream, whip together 1 cup heavy cream, 1 1/2 teaspoons sugar and 1/2 teaspoon rose water until thick. Add in additional sugar or rose water, if necessary.