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