This recipe is my most versatile chocolate recipe. It’s just healthy enough that you don’t have to feel guilty about having it for breakfast, but decadent enough for a most satisfying dessert. While you might not think that coconut whipped cream would be as good, let me assure you that it certainly is. I love chocolate, really I crave chocolate, so this recipe is perfect for a spur of the moment chocolate fix. It’s really quick to make, looks amazing, and is so chocolaty and good that it’s perfect for any chocolate kind of occasion.
Is there anytime you wouldn’t want to see that hot chocolate for breakfast with perfectly scrambled eggs on a Saturday morning? Sounds pretty ideal to me. Or maybe after dinner with the first season’s strawberries and extra whipped cream.
Coconut whipped cream couldn’t be easier. I was kinda intimidated to try it at first because regular whipped cream can be easy to mess up. It takes all of 2 seconds of inattention and your fluffy whipped cream has turned heavy and grainy, but not coconut whipped cream. I have whipped it in a stand mixer for 10 minutes on high and it has just gotten fluffier and fluffier. Great stuff right? I put all of the whipped cream ingredients into the bowl, turn it on high and proceed to make the hot chocolate.
Tip 1: I like to make a batch of hot chocolate in the blender and refrigerate the mixture for use throughout the week.
Tip 2: If you have an espresso maker, steam your hot chocolate, it makes it amazingly creamy and extra frothy.
Tip 3: If I’m really in a hurry, I just make the hot chocolate without the extras, (still yummy and twice as fast).
You can use a squeeze bottle to ‘paint’ the lines of chocolate syrup on the cups before pouring in the hot chocolate. For ease of use I like to store my chocolate and carmel sauces in a squeeze bottle. I purchased mine at a local restaurant supply store but you can find them a lot of places now including the internet.
I love the look of chocolate sauce melting into hot chocolate with a fluffy pile of whipped cream on top.
Chocolate syrup + hot chocolate + coconut whipped cream = a delicious chocolaty experience.
This recipe is really enhanced by the whipped cream; something about the cream tempers the chocolate and compliments the overall flavor. While the hot chocolate is good on it’s own, I would encourage you to go all out with the whipped cream and chocolate syrup. The end product is absolutely delicious, rewarding your extra effort.
Tip: When you refrigerate a can of coconut milk, the coconut cream rises to the top. This is what you’re going to be scooping off for the whipped cream. There will be cloudy coconut water left behind, it’s great to add to your morning smoothie.Print
- 2 Tablespoons maple syrup (Grade A)
- 1 Tablespoon cocoa powder
- HOT CHOCOLATE:
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (Grade A)
- 1 cup coconut milk (from the can)
- 1 cup water
- pinch of sea salt
- 1 Teaspoon vanilla
- WHIPPED CREAM:
- cream from 1 can refrigerated coconut milk
- 2 Tablespoons maple syrup (Grade A)
- In a saucepan, whisk together ingredients for the syrup over medium heat until just beginning to bubble. Pour into another container, (I use a squeeze bottle), and set aside.
- Use the same saucepan for the hot chocolate. You can blend the hot chocolate ingredients in a blender until frothy or just whisk in the saucepan until hot but not boiling.
- Spoon the coconut cream off from the top of the can, leaving the coconut water behind for another use.
- In a mixer beat the coconut cream and maple syrup for 6- 10 minutes on high until fluffy like whipped cream.
- If desired, use the squeeze bottle to paint stripes of chocolate on the glasses, fill with hot chocolate, top with whipped cream and additional chocolate syrup.
- Serve immediately.
I like to make hot chocolate with the coconut milk out of the can because it is much more flavorful than the carton version. Almond milk is also delicious, I just used coconut milk to keep the flavors the same as the whipped cream.