Chocolate Mousse disaster

[know_I_can]

I mixed sugar free pudding mix and whipping cream... I suppose I whipped it too long, I have frozen ice cream consistency at room temp. :lol: Is there a trick to getting it mixed smoothly without over whipping the cream? Also, it is VERY rich, could I add more cream and mix slowly to smooth the taste and texture? Right now its in the freezer... I added a little water and thought I might get something like ice cream.... eh, this batch is botched I bet, but I really want it to work. Less pudding more cream and easy on the whipping next time?

[shellslyn]

Less pudding more cream and easy on the whipping next time? :agree: :agree:

If you were having a problem getting the cream to whip at first, try using a cold bowl and beaters. I put mine in the freezer for a bit before using. Becareful tho, it whips up really fast.

[astrocreep]

Reason it came out so stiff is because you combined the thickeners in the pudding with the thick and heaviness of the cream.

I dunno about the chocolate pudding mix, kinda high in carbs for such a little amount, ya know? Try mixing cocoa powder OR SF chocolate syrup with the whipped cream and then freezing it. Or if you still wanna use pudding try....

Mixing the pudding with LC milk first and allowing it to set for a couple of mins. Then seperately whip heavy cream. A cold bowl and beater does help to whip better. Also dont over beat else you get butter, it's supposd to look like creamy fluffly clouds.

ANYWAYS after you whip some cream fold it into the pudding mix and freeze.

[Nancy LC]

You might also try using low carb milk instead of heavy cream.

[know_I_can]

well I followed a recipe for mousse.... its sugar free pudding mix.

I will try some variations. Thanks :)