Many vegans have discovered the tasty whipped cream in a can made by Soyatoo. It’s pretty good on desserts, although it loses its fluff quickly. I recently picked up a little box of whippable cream by the same company, and decided to make chocolate mousse.
It turned out pretty delicious, although I would make a little change next time. I started by melting 8 oz of chocolate (yes, half a pound. I used Trader Joe’s “Pound Plus” 72% dark chocolate). Meanwhile, I whipped up the cream with the contents of about half a vanilla bean (it’s fine to use extract, or leave it out altogether). It took about 4 or 5 minutes on high to get it whipped up really well in the kitchenaid. I’m not sure if I would attempt it without an electric mixer.
I folded the whipped cream into the chocolate–here’s where I would make a change. I was worried that the cream wouldn’t be very stable, so I let the chocolate cool down considerably. It turned out the cream was quite stable, and the cooler chocolate hardened into very tiny chunks in the cream. Anyway, I continued folding in the cream bit by bit (folding means gently scooping up the bottom of the bowl with a spatula and laying it on top over and over to break the fewest air bubbles). I served it in some martini glasses with a bit of shaved chocolate on top.
I think this is definitely something I will make again, and work into some other pastry/cake recipes in the future!
Yum! I’m glad the Soyatoo boxed whipped cream worked for you. I’m in Seattle this week (I’d love to see you!) and want to pick some up myself.