Put all ingredients into a large mixing bowl
and beat on high with the whip attachment until the whipped cream has firm peaks. Transfer the chocolate whipped cream to a piping bag
fitted with a 1M piping tip
. On a parchment lined baking sheet
swirl the whipped cream around into large mounds like soft serve ice cream. Make around 12 or so and freeze on the baking sheet for at least 1 hour. They will be set at this point and you can eat them or transfer them to a freezer safe plastic tub
for easy eating later (affiliate links).