In a mixing bowl, whip the cream until slightly thickened.

Add the remaining ingredients and continue whipping until the cream holds its shape.

Spoon over the top of the hot chocolate.

*This recipe makes about 2 cups.*

**Whipped cream should last for 24 hours covered in the refrigerator.**

***To stabilize whipped cream and prevent it from separating, melt a marshmallow and incorporate it into the whipped cream near the end of the whipping time.***