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Combine all ingredients in a large bowl (preferably a cold metal mixing bowl, but any bowl will work).
Use an electric mixer to combine ingredients on low-speed. Once ingredients are combined, slowly increase mixer speed to high.
Beat mixture on high speed until just past soft peaks (for a creamier, looser whipped cream) or until you reach stiff peaks (for a thicker, fluffier frosting that will hold its shape better and is better for piping). This will take several minutes.
Use immediately. Leftover chocolate whipped cream may be stored in an airtight container in the refrigerator for up to 24 hours but may lose some of its thickness as it sits.