Coconut Whipped Cream topping from Vegan Dad! For use on a Banana Cream Pie. Or on EVERYTHING EVER. I like this recipe because it looks like it actually works. There are other recipe for whipped cream made from coconut milk where you just basically whip coconut cream until it’s firm. Yeah, that shit don’t work. But his has detailed instructions and sounds very smart and I know he doesn’t publish bullshit recipes so I’m gonna put my faith in him! And if it fails, there’s always Healthy Top. Seriously, buy a lot of that shiz today because that shiz is MAGICAL. Despite the fact that it stupidly has healthy in its name, it tastes like freaking fatty fat whipped cream deliciousness. Ugh, I love it so much. Put it on chocolate chantilly* and live the rest of your life as the happiest person there is. In fact, Meave is spending the night tonight (jealous??) so I can going to email her right now and ask her to make it. The dishes are done, man!
*Every time I type chantilly, I get that damn Big Bopper song stuck in my head. Why do I even know that song!? Was it a Richard Simmons Sweatin’ to the Oldies tune? That could explain it because my mom forced me to do those as a kid so that I might become less of a fatty fat. All I have to say is: 1) didn’t work and 2) THANKS FOR THE MEMORIES, MOTHER.
Chocolate chantilly update: Hell yes, it works.
I used unfancy chocolate chips, and subsituted ¼ cup of water with Amaretto. One whisk attachment in a handheld mixer, varying between speeds 1 and 3 out of 10, took about five minutes to make this insane concoction so thick it defies gravity. And eating it is like eating a big thick cloud made of chocolate—it’s dense, but so airy! In the bowl is about a fourth of the whole recipe’s worth, which I could not finish over two days, because it’s super-rich.
Seriously, 10 minutes of work and you’ll never use tofu for mousse again. Make it!
Recipe: Chocolate Chantilly: The Best Chocolate Mousse of Your Life under 5 minutes (and using only two ingredients).
9.35 oz./265 g. bittersweet (70 percent cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup/240 ml. water
4 Tbsp sugar, optional
1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.