Coconut Hot Chocolate With Almond Fluff Whipped Cream Recipes
ALMOND AND CHOCOLATE WHIPPED CREAM TRIFLE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve.
MEXICAN HOT CHOCOLATE WITH COCONUT WHIPPED CREAM
Sweet and slightly spiced Mexican Hot Chocolate with a cool, creamy dollop of coconut whipped cream. I have included the recipe for coconut whipped cream. It's really easy to make. Prep time does not include chill time for coconut whipped cream. Adapted from Minimalist Baker.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, bring milk to a low simmer over medium heat.
- Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
- Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.
- To make Coconut Whipped Cream:.
- Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.
- Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it's too thick.).
- Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.
Nutrition Facts : Calories 644.9, Fat 26.5, SaturatedFat 21.8, Cholesterol 34.2, Sodium 157.9, Carbohydrate 97.6, Fiber 3.3, Sugar 79.1, Protein 10.8
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