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!