This recipe started as an experiment with making the vegan whipped cream into chocolate whipped cream. Because the coconut cream was not chilled, it was not whipping. So I started by putting it in an ice bath, then ended up putting it in the freezer to chill faster but it started icing over. It wouldn't whip at all at this point. So I continued freezing it until it became the consistency of frozen mousse. I pronounced it done and served it garnished with raspberries and mint leaves. It melts immediately so must be served for immediate consumption. It tends to disappear quickly, so melting won't likely be a problem at all!
See what you think and let me know!
Ingredients
1 can coconut cream
2 T. sugar
1 t. vanilla
1 T. cocoa powder
2 squares dark chocolate
Melt chocolate and blend into cream. Stir in remaining ingredients. Freeze. Stir every 15 minutes for an hour or so. Serve with garnish of raspberries and mint.
Serves 4 to 6.
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