Food substitute question
- Thread starter kat31
- Start date
For a decadent chocolate mousse, there is no substitute for heavy whipping cream. If you use something lighter (half-and-half or milk) it will not have the right texture. I have a recipe somewhere that makes a decent mousse and does not have too much heavy cream. I'll try to find it and post it. The one good thing about heavy cream is you usually don't use much of it!
Stephanie
Stephanie
0 Push ups
Cathlete
If there is a kosher market near you, look for either Rich Whip or Gefen nondairy whipping cream. Both come frozen in little cartons that look like a milk carton. You can thaw and pour them into a mixer and they whip up exactly like real dairy whipped cream.
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Another one....
1 1/2 cups ricotta cheese or cottage cheese
1 1/2 cups vanilla yogurt
Not the one? See other Heavy Cream Substitute Recipes
5 or Less Ingredients
Eggs/Dairy
Low Sodium
Combine the ingredients and mix until well blended and smooth.
Let stand at room temperature for 1 hour.
For best results, refridgerate at least 10 hours before using.
Use as needed.
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Another one....
1 1/2 cups ricotta cheese or cottage cheese
1 1/2 cups vanilla yogurt
Not the one? See other Heavy Cream Substitute Recipes
5 or Less Ingredients
Eggs/Dairy
Low Sodium
Combine the ingredients and mix until well blended and smooth.
Let stand at room temperature for 1 hour.
For best results, refridgerate at least 10 hours before using.
Use as needed.
endorphin_junkie
Cathlete
Hi Joanne, I found a light chocolate mousse recipe at this sitehttp://www.geocities.com/chocolate_paradyce/puddingrecipes.html admittedly I haven't tried it but I have the day off tomorrow and am thinking I'll give it a go. It's definitely a multi step recipe but certainly worth a try:9
Light Chocolate Mousse
2 Eggs
1/4 c Sugar
1 c Half and Half
1 c Semisweet Chocolate Chips
3 c Reduced Fat Whipped Topping
Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
Gradually beat in sugar.
Heat half and half in 2 qt saucepan over medium heat just until hot.
Gradually stir at least half of the hot half and half into egg yolk mixture; stir back into hot half and half in saucepan.
Cook over low heat about 5 minutes, stirring constantly, until mixture thickens.
Do not boil.
Stir in chocolate chips until melted.
Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Fold chocolate mixture into whipped topping.
Pipe or spoon mixture into serving bowls.
Immediately refrigerate any remaining dessert after serving.
Take Care
Laurie
Light Chocolate Mousse
2 Eggs
1/4 c Sugar
1 c Half and Half
1 c Semisweet Chocolate Chips
3 c Reduced Fat Whipped Topping
Beat eggs in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
Gradually beat in sugar.
Heat half and half in 2 qt saucepan over medium heat just until hot.
Gradually stir at least half of the hot half and half into egg yolk mixture; stir back into hot half and half in saucepan.
Cook over low heat about 5 minutes, stirring constantly, until mixture thickens.
Do not boil.
Stir in chocolate chips until melted.
Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Fold chocolate mixture into whipped topping.
Pipe or spoon mixture into serving bowls.
Immediately refrigerate any remaining dessert after serving.
Take Care
Laurie
4
40something
Guest
Okay, let's be real here. If you're going to have a chocolate mousse why not just have the REAL thing? It's not like you eat it every day right? A real mousse requires the fat in heavy whipping cream to achieve the correct result and mouth feel and TASTE.
It's like using 1% milk to make chocolate pudding. Yes, it can be done and yes, you will have a pudding in the end but it will not have the rich taste of a pudding made with full fat milk.
It's like using 1% milk to make chocolate pudding. Yes, it can be done and yes, you will have a pudding in the end but it will not have the rich taste of a pudding made with full fat milk.
OK this in no way is a chocolate mousse, BUT for a good chocolate pudding-like dessert, you can make tofu chocolate pudding (REALLY it's totally yummy.)
20 oz. soft or silken tofu
6 oz. (although I use 8 or 10 oz. and it's even better) chocolate chips, melted with about a tablespoon of water over low heat
a tablespoon or so of brown sugar or maply syrup, if you like
Blend all in the food processor. It's about 1000 calories for the whole recipe, about 250 for a generous serving, really good and chocolatey and you get your soy protein to boot.
20 oz. soft or silken tofu
6 oz. (although I use 8 or 10 oz. and it's even better) chocolate chips, melted with about a tablespoon of water over low heat
a tablespoon or so of brown sugar or maply syrup, if you like
Blend all in the food processor. It's about 1000 calories for the whole recipe, about 250 for a generous serving, really good and chocolatey and you get your soy protein to boot.
