Print Recipe

Chocolate Cream

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Lis@mummymade.it

Ingredients

  • 1 can Coconut Cream 400ml Can, can opened and left in the fridge overnight
  • 2 Tablespoons Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract

Optional (for stabilizing)

  • 1 3/4 teaspoons Gelatine

Instructions

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
  • Discard the watery remains from the can.
  • Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
  • Shift the cocoa over the cream and whip until incorporated.
  • Store the cream in the fridge.
  • The cream will thicken in the fridge.

Optional (for stabilizing)

  • Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
  • If you measure 2 cups of cream prior to whipping increase the gelatine to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons.
  • Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatine over the water and allow to stand and thicken.
  • Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
  • Shift the cocoa over the cream and whisk on high until incorporated.
  • Add the gelatine mixture and whip until incorporated.
  • Spread the stabilized cream over the prepared dish (pie etc.) and allow to sit in the fridge for a minimum of 4 hours before serving.