Those are good upgrades!
Even quicker chocolate mousse
I love making this!! My way is with HWP, powdered Erythritol, a splash of vanilla, a little cinamon, and a bit of cocoa powder. Take an immersion blender to it and bam, a seriously good dessert!! Just have to be careful with the immersion, I have gotten chocobutter many a time lmao
Oh it is in no way a āsadā instance lmao i LOVE chocobutter, just when you are wanting that nice mousse the texture throws you off a bit
Hey all, I use a stick blender with wisk attachment but I do it a bit different: about a half cup of heavy whipping cream, pure sucralose powder (so thereās no bulking agents, but use your sweetener of choice) to taste, and a drop of vanilla extract, and blend till itās a bit thick, but not quite whipped cream. Then I add a big spoonful (probably 2 tbsp or so) of mascarpone cheese. Gives it a thick creamy texture between a mousse and pudding. Then I choose a flavor: either a spoonful of natural peanut butter and salt (if your personal WOE can sustain some peanuts), or a tablespoon or so of cocoa powder and blend it in. It sounds more complex than it is. Takes a couple of minutes and the leftovers in the fridge firm up a bit more so itās almost like eating icingā¦
OMG I love mixing in mascarpone into this! I will even freeze up the mix and restir every 10 minutes or so and in about an hour you get a nice ice cream! can make the ice cream without, but the creamy texture just isnt the same
I have a variation of a chocolate mousse i made the other day. Had 2 containers of creme fraiche, and was thinking what do do with it.
- Put creme fraiche to bowl.
- Add 1-2 teaspoons of splenda (or swetener of choice), to taste
- Add teaspoon of vanilla extract
- Add cocoa powder, about 1 tablespoon (again, adjust to taste)
- mix quickly, even a fork will do
- pop a few berries if you want to be fancy
- EAT
itās supper fast and super delish. Now iām just buying creme fraiche for this!
Note, you could probably use sour cream, but it has let fat in it.
i sometimes use the whisk like iām starting a fire: by rolling the handle between two palmsā¦think small whisk in a mug.
Hi everyone, newbie here! New to the forums although I have been lurking for a while, feeding (pun intended) off all your great knowledge and ideas.
A story for you. So I decide to whip up an easy chocolate mousse this evening based on the ideas in this thread, using a hand blender with a whisk attachement. All going just fine until I add the cocoa, at which point to prevent it spraying everywhere I used my other hand to hold up a protective tea towel. However, seconds later the towel became entangled in the whisk, at which point I panicked, lifted it out of the bowl, and inexplicably failed to remove my finger from the power button. As a result, the creamy tea towel became a kind of pudding propellor, spraying chooolate cream all over me, my kitchen and everything in it. I think I will be finding pudding in all kinds of weird places for weeks to come. I had to get a stepladder to clean it off my window blind (but not before I had scraped the remaining pudding from the bowl and eaten it).
Thought you might find the above image amusing. Is this a sign that kept desserts are, in fact, to be avoided?!*
Sian
*IMHO they most certainly are not!