Whipped Chocolate Cream Recipe

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This recipe for Whipped Chocolate Cream is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Cookies & Frostings

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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Whipped Chocolate Cream Recipe

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