Simple chocolate mousse


(Brenda Zorn IDM Educator) #1

3/4 cup heavy whipping cream
6 drops stevia
1/2 teaspoon rum extract
1 tablespoon Hershey’s Special Dark cacao

Whip with immersion blender until thickened.

(Sometimes I stir in a few raw egg yolks after whipping) I’m gon die


Liquid Whipping Cream !?!
Sweet cravins
(Georgia) #2

Brenda, that looks amazing! I’ll have to look for rum extract at the store this week so I can make this!


(Stephanie Hanson) #3

I’m going to try this in a whipping cream canister


#4

I lost the cup for my immersion blender and I find that if the replacement cup is too large, I don’t get much of a whipping action.

I don’t add the rum, but since I’m using a bowl, mine gets fluffier when I chill a metal bowl and then sit it in a larger bowl with ice water while I whip the heaving whipping cream.

As Carl mentions in his mousse, I need to slowly add the cocoa powder otherwise I get a face full of it! LOL

I recently whipped up some egg whites only for something and I wonder what would happen if I started with whites and slowly added HWC and then folded in the other ingredients…