I have been stocking up on the ingredients I need for my baking adventure. One staple ingredient is heavy whipping cream. Almost every grocery item I purchase; I check out the Nutrition Chart for calories, carb, sodium, etc. I wasn’t surprised, but I realized heavy whipping cream has zero carbs. One tablespoon of Hershey Cocoa has 3g carbs. An idea was formed. Chocolate Mousse – or at least that is what my taste tester said it tasted like.
1 cup heavy whipping cream
4 tbsp Splenda for Baking
2 tsp Hershey Cocoa Powder
Place all ingredients in a small mixing bowl.
Beat on low speed until all the ingredients are combined. About 30 seconds.
Beat on high speed until the mixture fluffy, the consistency of icing. About 3 minutes.
Place into serving dishes.
Note: This recipe will make about three 1/2 cup servings of Chocolate Mousse.
You may add more chocolate for a more chocolate taste. The more chocolate you add the more carbs you add.
It’s that time again when the baking starts, and the goodies head off to work. I have several Nordic Ware Bundt pans, so this year I wanted to make some Bundt cakes for the baking season. After intense research, I decided to make an Oreo Chocolate Bundt cake. I started with the recipe from Liv for Cake.
2 1/4 cups cake flour
3/4 cup Hersey Cocoa Powder
1 tsp baking soda
1 tsp salt
1/2 cup milk (room temperature)
1 cup sour cream (room temperature)
1 cup butter (room temperature)
1 1/2 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla
12 Oreo cookies broken into chunks
Note: Room Temperature – I place the items on the counter until the butter is soften. The butter should hold it shape but easily dented. It usually takes about an hour obtain room temperature, depending on the temperature of the room and the butter.
1/2 cup Heavy Whipping Cream
1/2 cup Chocolate Morsels
Powder Sugar (if needed)
1/2 cup of Hershey White Chocolate Morsels
6 Oreo cookies crushed into crumbs
30 Oreo whole cookies (Optional)
2 12oz packages of Hershey White Chocolate Morsels (Optional)