A balloon whisk helps to incorporate lots of air into the cream as you whip, creating an airier, lighter product. Chef Leslie Bilderback recommends what she calls a “ludicrously oversized bowl” because the more surface area the cream has, the faster it will whip. Always chill your mixing bowl ahead of time. A stainless-steel mixing bowl is your best choice because it’ll hold the chill longer, but you can also use porcelain or glass. To keep your cream extra cold while working, you can also set the mixing bowl inside a larger bowl that you’ve filled halfway with ice.
Whip as quickly as you can; the faster the better.
If you’re working ahead and won’t be serving your cream for a while, stop whipping now and put your bowl in the refrigerator until you’re ready to finish.
You do not to have to whip your cream by hand. You can use a mixer with a whisk or whip attachment; however, since this is a classic French recipe, you may prefer to use this classic method of whipping by hand.
In a pinch you could use cocoa powder, but the cocoa butter in the chocolate acts as a stabilizer and helps the whipped cream hold its shape.
If you use dark chocolate, you’ll need to blend the mixture particularly well to avoid flecks. Use an emulsion blender to get the smoothest consistency.
Leave the clear coconut liquid behind in the can. You can save it to make a coconut-based soup or add it to a fruit smoothie.
This recipe is good not only for vegans but for people who are lactose-intolerant since it contains no dairy products.
