Lilly: try putting 1/4 cup of confectioners' sugar and 2 tablespoons unsweetened cocoa in a bowl. Bring 1/2 cup of heavy cream to a simmer and pour over the mixture. Stir well; the warm cream will hydrate the cocoa and dissolve the sugar, giving you a nice, even color later on. Cool the mixture, then put in your bowl with another 1 1/2 cups of heavy cream and a splash of vanilla extract. Whip away, and you should have what you're after. Susan

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