I’m going to make a chocolate cream cake for my beloved. I have this idea of putting stiffened Chocolate Cool Whip between the cake layers, and I need some help. Do I bloom the gelatine in water first, or do I just whisk it into the Cool Whip?
I’m sure there are plenty of Dopers who’ve made desserts that involve gelatine and Cool Whip.
Any advice?
The recipes I’ve seen all involve making up packaged jello, letting it set up for an hour or two, and then whisking in whipped cream. Most of the flavor in it comes from the jello, not the cream, and the cream does get pretty diluted.
I would make chocolate pudding and add the whipped cream to it. I think that’s what you’re after.
That makes more sense. I wonder how fluffy that would be. I’ll give it a shot, though.
Seems with a lot of his back-home favorites I try to replicate, I have a couple “rough drafts” before I come out with something that closely resembles what he’s after.
Thanks for the suggestion, Sattua.
I haven’t done it, but a friend of mine likes homey kinds of food and has spoken of putting pudding mix directly into Cool Whip for a more substantial, moussey effect.
I would whisk instant chocolate pudding mix into the whipping cream and then whip that mixture. The stabilizers in the pudding mix would help to stabilize the fluffiness of the whole thing as well as flavor it, if it is maximum fluff that you are after.
I have a thought: call his mother! If you can do that and she’ll share, you can get lots of recipes straight from the source.
Not possible. There’s no telling what she’ll be doing if she’s home at all. Plus, I have trouble with her accent. His mam isn’t the one who made the cream cakes anyway. He got them at the local bakery.
I think I’ll try the dry pudding mix in the chocolate cool whip method. But I don’t have any pudding mix… so the whole thing will have to be postponed. <breathes sigh of relief>
Combing pudding mix and Cool Whip produces a fairly stiff product, almost a custardy consistency (I used to do this to make Napolen filling). If you use an electirc mixer to do this, you will get a very flat product…trust me on this one. I tried that once.
You can also melt hershey bars (about 6 to an average sized container of Cool Whip) and stir them in by hand. That will produce a mousse like texture. Still needs to be kept refrigerated, but it’s very stable.
The above is also very good using almond hershey bars (run 'm through the food processor first, or chop them failry fine). I have sometimes added a shot of ammaretto or rum for more flavor…yummy!
I remember a frosting recipe that called for mixing one cup whole milk with a box of instant pudding and then adding 8 oz. of Cool Whip.