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.***