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Old 05-05-2003, 12:23 PM   #1
twinkletoes
 
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chocolate Mousse?

I have a question for ya'll..

I'm getting my TOM, and dying for some chocolate..
I am on my secoind week of induction, ut if I don't get something sweet, I am going to cheat... its driving me nuts.

I got a package of Sugar free Jell-o Chocolate pudding, says 7.8 g per 10 g, the whole box is 40g..

did I get the right one? and how much heavy cream is needed?
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Old 05-05-2003, 04:28 PM   #2
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Here's the recipe I use...

Chocolate Mousse

4 Tbs. heavy (whipping) cream
1/2 tsp. cocoa
1 tsp. sugar-free instant chocolate pudding powder
1-2 packets Splenda (or to taste)
1/2 tsp. vanilla

Whip cream until peaks form. Add all other ingredients and continue beating until well blended. Use spatula to scrape into a small bowl. Chill 5 minutes and enjoy.

Makes just enough for one person, and weighs in at about 5 carbs.

-----

Sugar-free Jello is loaded with carbs... it's the starch that does it... so, best to use just a little at a time for flavor/texture.
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Old 05-06-2003, 02:35 AM   #3
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Here's my favorite chocolate pudding (pie filling, ice cream ;-) recipe:

2c Heavy Whipping Cream (13.2 carbs)
1c Sugar Free Syrup (chocolate flavor, 0 carbs)
1t Vanilla Extract (1 carb)
3c Equivalent sweetener of choice (Liquid Stevia = 0 carbs ;-)
4 sq. Hershey's Unsweetened Baking Chocolate (foilwrap=2sq., 8 carbs)
3T Lecithin Granules (functions like eggs, eliminating any concern over using raw, uncooked eggs, 1.5 carbs)
1/4t Xanthan Gum (0 carbs)
1/16t Salt (0 carbs)

23.7 total carbs, makes 3+ cups pudding for ~4 carbs per 1/2 cup serving and 4+ cups of ice cream (add 2T glycerine) for about ~3 carbs per 1/2 cup serving.

Heat chocolate and cream…the chocolate melts in the warming cream but doesn’t really mix up till I use a hand mixer. Add remaining ingredients with a hand mixer, pour into bowl (or pie crust, or ice cream freezer-cool first ;-), cool in refrigerator, will set nicely overnight.

Last edited by locarbman; 05-13-2003 at 08:10 AM..
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Old 05-06-2003, 07:58 AM   #4
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My favorite is Chocolate Mousse to Die For from Dana Carpender's "500 Low Carb Recipes" cookbook. (The whole book is awesome. I think every low-carber should own it!)

1 pkg silken tofu
1 pkg SF chocolate pudding mix
1 - 1.5 cups whipping cream
heaping tablespoon unsweetened cocoa powder
1 t. instant coffee crystals (optional)

With mixer, beat tofu , pudding mix and coco powder (and coffee crystals, if using) until well blended. In another bowl, whip cream until soft peaks form. Gently mix cream into tofu mixture. STOP as soon as it's blended, or, as Dana says, you'll get chocolate "butter." If you like mousse more dense, use less whipping cream. If you like it fluffier, use more.

This stuff IS really to die for!! I layer it in clear dessert glasses with whipped cream, and NO ONE has any idea it's low carb OR that it has tofu in it!! But it's high in protein and delicious. I have to portion it out, though, or I could easily plow through the whole thing in record time....
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Old 05-06-2003, 09:12 AM   #5
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I don't even use the pudding mix in mine since it is kinda carby and not neccessary. I just whip the cream till peaked and then dump in a couple of tablespoons of cocoa and a couple of packs of splenda. The cocoa by itself will really thicken it up and it is SO yummy. I've been eating it this week over fresh Ponchatoula strawberries. Yum!

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Old 05-12-2003, 08:39 AM   #6
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I use:

2 cups cream
3 tbsp. cocoa powder
3 sweetener packets

I whip together in a blender & it makes enough to put into 4 1/2 cup custard cups.

It's delicious!!
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Old 05-12-2003, 04:23 PM   #7
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I made CiCi's Chocolate Mousse from the Recipe Room and thought it was pretty good. It made (4) 1/2 cup servings at 25 total carbs or 22 NET carbs. If you use liquid Splenda that would reduce the carb count by 4.
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