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
It’s late spring headed for summer and I live in the Pacific NW so it’s berry season. I’m thinking it’d be perfect with fresh, ripe raspberries or blackberries. This way there’s no need to decide between whipped cream and chocolate ?
I’m so envious Desiree – I grew up in the Northwest and miss berry picking season!
I would serve the dairy-free Chocolate Whipped Cream on a batch of gluten-free, dairy-free blondies.
Oh my, that would be SO good!
Congrats Liz! You can enjoy it on some blondies, as I’ve got 10 So Delicious free product coupons to send your way!
Oh my goodness!! This would make the perfect finishing touch on the top of a rich and creamy non-dairy shake made from So Delicious ice cream!! I can just taste its yummy chocolately goodness!
Oh my, a chocoholic dream!
I’d pair it with almond butter and berries or banana and strawberries.
I think I’m going to do that today – thanks for the idea!
I would use this with my vegan chocolate cake: as a topping, or in an attempt to make a filled layer cake. I’d also use it as a dip for vegan chocolate chip cookies.
The chocolate chip cookie dip idea is right up my alley!
I’d make dairy-free pudding and top it with this!
I’d love to try to make strawberry shortcake with this whipped cream and dairy free biscuits (bisquick is dairy free too!)
Oh my gosh, this looks so good! I love chocolate, and this whipped cream looks so fluffy and light!
I have never tasted anything with dairy in it. Nothing! So I don’t know what whipped cream, ice cream, or any cream tastes like. So I imagine I would try it on everything. It would become equivalent to Frankie’s hot sauce. In my non-dairy life I would finally get to try strawberry shortcake with the cream topping! I’m starting the search for the ingredients right now!
That’s exciting Shawna! You’ll love them all 🙂
I would tear my homemade gluten & dairy free cake into chunks, then layer it with the dairy free chocolate whipped cream. Several layers in a pretty clear bowl then serve with a couple sliced organic strawberries on the side! YUM!
Almost like a speedy chocolate trifle!
I would make a chocolate fruit salad! Just mix in strawberries, grapes, bananas, coconut and marshmallows. Tasty!
Oh my goodness, frosting on a chocolate cake with fresh strawberry preserve filling! Chocolate Strawberries and Cream cake!! 🙂
That sounds heavenly Sheila.
That looks so delicious! My girls love fruit so I would use it as a topping for a fruit salad. Thanks for the great recipe!
It would be great with some fresh fruit.. Bananas and cherries maybe.
Cherries, I didn’t think of cherries!
I have a pretty strong sweet tooth, so might just have to limit this to the whip by itself. I could see myself getting into trouble with this one!
Yep, me too (says the woman eating dairy-free chocolate chunks with tea).
I’ve always wondered what hot chocolate with whipped cream tastes like…this sounds like a great recipe to serve on top of a steaming cup of hot cocoa!
That would be double chocolate deliciousness!
I thing this would be yummy delicious ion my apple or peach pie!
Now that would be an interesting twist – but chocolate goes with everything, right?
I would build a dairy-free ice cream sundae made with So Delicious Cashew Milk ice cream, dairy-free chocolate sauce, the chocolate whipped cream, nuts, and of course a cherry on top 🙂
Oh, I didn’t even think of sundaes – cream on cream = awesome!
How about that in pie form for the filling 😉
Mmm, yes that would be scrumptious. I think peanut butter would have to get involved, too.
What would I serve dairy-free chocolate whipped cream on? A spoon! This looks like an amazing dessert all by itself. Just give me a bowl and a spoon. 🙂
Ha! yes, you and me both Linda!