My true cravings have been showing through lately in a lot of the personal recipes I’ve been posting. As you can see from my Nutella Mousse, Strawberry Fool, and now this dairy-free Chocolate Whipped Cream, I’m really more into cool and spoonable than baked goods. Don’t get me wrong, I LOVE baking, I’m just not as into devouring the results on my own. But when it comes to recipes like this one, I often get greedy.
This recipe is a sample from the 2nd Edition of my flagship book, Go Dairy Free: The Guide and Cookbook. In this super-sized book, you will find over 250 recipes for homemade dairy alternatives, treats, snacks, meals, and more!
The Secret to Perfect Dairy-Free Chocolate Whipped Cream
I keep a big supply of coconut milk on hand just for recipes like this. Not to be confused with drinkable coconut milk beverage sold in those big quart and half gallon packages, real full-fat coconut milk is sold in cans or small aseptic packages. When chilled, it thickens to a spoonable consistency that works wonders as a heavy cream replacement. See my Coconut Milk Guide for visuals. You want that nice, thick cream pictured for this recipe.
I used to rely on So Delicious Culinary Coconut Milk, because the quality is/was bar none. Unfortunately, they’ve discontinued their coconut milk line. Other quality brands of coconut milk or cream will work in this recipe.
With the right ingredients, my dairy-free chocolate whipped cream recipe is even firm enough to pipe! The consistency does soften a bit at room temperature, but it stays firm enough to hold its shape. These pictures were taken over one hour, and as you can see, not a ripple was lost.
This chocolate whipped cream can be used as a delicious topper on cakes, even acting as a less-sweet frosting stand-in. However, I enjoyed my test batches as a fresh fruit dip or for making parfaits.
Since I know you will ask, the cute cups pictured are part of the Revol Color Lab collection. These espresso cups come in several fun colors to mix and match.
Special Diet Notes: Chocolate Whipped Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly. It can be made paleo with powdered coconut sugar, but this will change the flavor quite a bit.
- 1 cup coconut cream (see below)
- 2½ to 3 tablespoons cocoa powder
- ¼ to ⅓ cup powdered sugar
- Pinch salt
- 1 teaspoon pure vanilla extract
- Add the coconut cream to a chilled bowl.
- Whisk the cocoa powder, powdered sugar and salt together in a bowl to banish any clumps.
- Add the cocoa mixture to the cream along with the vanilla and whip until smooth and creamy with a hand mixer, just 1 minute or less.
- Store in the refrigerator until ready to use. It will set up to a frosting-like consistency, but softens readily at room temperature and can be re-whipped.
119 Comments
I would put this on my chocolate/peanut butter muffin in a mug! Yumm!
I don’t know if I could pick just one. The possibilities are endless. Cakes/cupcakes, fruit, cookies, pies…..
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I would put the Dairy-Free Chocolate Whipped Cream on the Cashew Milk Very Vanilla and eat it with Oreos 🙂
Oh yes.
I would serve dairy free chocolate whipped cream on fruit
This would be so good with fresh strawberries or a peanut butter mousse pie!
i’d serve this on my strawberry icebox cake!
Now that’s a recipe I want to try!
It looks good enough that you could eat it by itself. You could add it to anything, like fruit or even top some of their ice cream. I have tried their whipped cream and it is indistinguishable from Cool Whip.
Goodness gracious this looks absolutely decadent! So creamy, nom nom nom
Thank you Carmella!
I’d serve this on black bean brownies. being new to dairy free I’m discovering how to have my old favorites.
That’s a wholesome twist – I love it!
This would be great to top brownies with!!! Looks so good!
This simple recipe sounds truly delicious! I could see this being incredible in vegan/allergy-friendly (maybe even a raw one!) tiramisu! Or on top of a dairy-free iced mocha… Mmmmmm!!!
Ooh, yes, tiramisu! I should have known the coffee queen would come up with these ideas 🙂
I want top it on some delicious Chocolate Turtle Pretzel Cashew milk! Oh & give it some extra whip of creaminess with some coco whip as well! Ummmm, so much non-dairy guilt-free yummy goodness! Haha
I would serve it with a dollop of vanilla bean ice cream.
Definitely fruit! Looks so yummy.
That simple combination is really hard to beat!
The chocolate whipped cream would be yummy on a vegan coffee ice cream pie, with a drizzle of vegan caramel sauce 😉
Over the top – love it!
I would put this on sooooo many things. My first choice, though, would be on a slice of homemade angel cake garnished with raspberries.
Do I find this in the refrigerated section or is the shelf stable (unopened) in the baking aisle? I need some NOW 🙂
It’s shelf-stable, Linda, but it’s usually sold either in the Asian food section (with the canned coconut milks) or with the aseptic dairy-free milk beverages. I suppose some stores might place it in baking though!
Congratulations Linda! I have 10 So Delicious free product coupons to send your way so you can try it!
I would use the chocolate whipped cream on some vegan Oreo cheesecake.
Oh man, Oreo cheesecake?!
I would serve this on coffees, dairy free hot cocoa, and also on dairy free cupcakes!
I would serve it on a spoon and insert directly into my mouth. Also, I would serve it on vanilla cake/cupcakes, fresh bananas, fresh strawberries, orange mousse (vegan, of course). The possibilities are endless.
Haha, yes, they really are!