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Whipped Chocolate Cream Recipe

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This recipe for Whipped Chocolate Cream, by , is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
84thand3rd.com

Category:
Category:

Ingredients:  
Ingredients:  
1 cup refridgerated whip cream (250 ml)
2 Tbsp cacao or cocoa powder
1 Tbsp maple syrup or finely ground coconut sugar
pinch sea salt

Directions:
Directions:
Refrigerate 1 large or two smaller cans of coconut cream overnight. Open carefully and scoop the thick cream into a bowl, leaving any clear(ish) water in the bottom of the can. Save the water for another use.

Beat cold coconut cream with a hand-mixer or whisk until smooth and thick. Sift over cocoa powder and beat again. Whisk in maple syrup (or coconut sugar dissolved in 1 tsp water).

Refrigerate until needed, then whisk once again before spreading onto the top, or between, cake layers.

Makes a generous 1 cup of filling, sufficient to fill a 2-layer cake. Double recipe to fill 4 layers.


Store extra whipped chocolate coconut cream in a jar in the fridge for up to a week dolloping on porridge is highly recommended.

 

 

 

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