Vegan Chocolate Whipped Cream
Mousse, whipped cream, call it whatever you want. It is light, airy and divine….without any dairy. Much healthier. Only 4 ingredients. We all know that indulgent Starbucks chocolate whipped cream they put on top of some of their frappuccinos right? Well, make this and tell me this doesn’t blow your mind! It did mine! I also made it to dip my Dark Chocolate Espresso Biscotti in.
Before I became vegan, my dairy whipped cream was pretty popular amongst family and friends. I always made whipped cream homemade for dishes for people. However, this much healthier version seriously stands up to it, big time! You can also make my Shot glass truffles with this amazing whipped cream!
I use coconut “cream” and it is divine. I’ve seen coconut whipped cream plenty of times, but usually just as plain white cream, which is delicious, but I’m a chocoholic. I added my own twist after thinking back to the yummy Starbucks chocolate whipped cream they put on some of their frappuccinos. (Particularly their cookie crumble frappe)
Did you know that the whipped cream on top of the cookie crumble frappe contains 12g of fat alone…not even including the drink?!! That’s just for the small amount you get as well.While there is fat in coconut milk, it is a healthy fat.
I swear, other than the very slight hint of coconut, it tastes the same! I used dark cocoa (or you can use 2 tablespoons raw cacao) and added mini chocolate chips and OH MY, I was in heaven!
Double Chocolate Coconut Mousse/Cream
- 1 can full fat coconut milk, chilled overnight I prefer Thai Kitchen brand
- 1 tablespoon dark cocoa or 2 tablespoons regular
- 3-4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- optional-1 tablespoon dairy-free chocolate chips
- Make sure to use a quality brand of coconut milk because if the cream part is too liquidy, it will not whip up properly. I like Thai Kitchen found in the Asian section of the grocery store. Place the can in the fridge overnight, this will help it to thicken and separate the cream at the top of the can, which you will only be using. When you remove the can, do NOT shake it. All the cream is sitting at the top of the can.
- When you remove the lid, the cream should be thick and somewhat hardened. If it is too liquidy, then the recipe won't work well. Just carefully scoop out all the white cream into a bowl and once you get to the watery part, stop scooping. (save the extra liquid for a smoothie) Depending on your can (they vary) and brand, you may need to adjust the sweetner or cocoa depending on how much cream you have. You should get about 3/4 cup of cream.
- With an electric mixer, begin beating on low speed and gradually progress to high speed. After you've whipped the cream for about 5-8 minutes and it has begun to thicken, add the cocoa, sugar and vanilla. Whip again for a minute. Taste and adjust any sweetener, if desired.
- Whip for a few more minutes until light and fluffy.
- Place in the fridge to chill and set, at least an hour. The longer it sits, the more stability it will have. Serve with fruit, over a shake, on a cake.
Look at that.