Dairy-Free Chocolate Whipped Cream

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.

4.9 from 18 reviews

Dairy-Free Chocolate Whipped Cream or Topping

 

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Prep time

5 mins

Total time

5 mins

 

This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook. It can be made semi-sweet or dark, depending on the sugar level you choose. I usually go for semi-sweet (1/3 cup powdered sugar), which we find perfect for parfaits and fruit dipping.

Author: Alisa Fleming

Serves: 6 to 8 servings

Ingredients

• 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

Instructions

1. Add the coconut cream to a chilled bowl.
2. Whisk the cocoa powder, powdered sugar and salt together in a bowl to banish any clumps.
3. 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.
4. 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.

Notes

Coconut Cream: Chill full-fat coconut milk for several hours or overnight. If you've got a good can, it should separate with a very thick, spoonable cream layer at top. Scoop the very thick cream only and use it in this dairy-free chocolate whipped cream recipe. Good quality coconut milk / cream is essential. It MUST set up to a very thick cream when chilled. Do NOT use coconut milk beverage.

3.5.3229

What would you serve dairy-free Chocolate Whipped Cream on, or what recipe it might work great in? Let’s keep it G rated please!