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how to sweeten and flavour double cream

greener

Well-Known Member
hello!

I plan to eat double cream as dessert. It's creamy, healthy and cool (as in cold).

But I want to sweeten it and flavour it.

Are there any products without sugar that I can just poor inside a double cream bowl and stir it and have a nice dessert?

I like vanilla and chocolate mainly flavours, but I am open to others as well.

My goal would be to make a dessert like mousse chocola and creme caramele.

Is it possible to make such desserts without carbs? I was thinking to use double cream, but if you have other suggestions they are welcome

thanks!
 
There is choice of sweeteners or something like low carb caramel sauce you can find on amazon
 
low carb sauce doesn''t seem to be the correct wording, it doesn't return anything valid
 
this is for coffee and drinks, are you sure it will work?
I need something for cooking
these are coffee syrups
 
Last edited by a moderator:
You'd better educate the ignorant amongst us why a sugar free syrup lightly mixed in with double cream won't work
 
Not for the first time mind you, but why don't you try it and see? If we all relied on recommendations and didn't take them up, we'd starve
 
I melt darl chocolate and stir it into cream...... Chocolate mousse
No sugar maple syrup and cream... Yummy add some coconut flakes and a few berries.... Heaven!!!
Cocoa and coffee with a bit of sweetener.... Mocha
I would think coffee and a bit of sweetener with cream would also work
Mushed up berries and cream also works well

You just have to try and see what you like
 
greener said:
this is for coffee and drinks, are you sure it will work?
I need something for cooking
these are coffee syrups
Click to expand...
If you whip up double cream or whipping cream then add it it will work- as long as you don't add too much - chill it for an hour or so afterwards will firm it up also. Try making up a sugar free jelly replacing the cold water you add with cream - give it a good stir and leave it to set in the fridge makes a more solid type of mousse
 
greener said:
this is for coffee and drinks, are you sure it will work?
I need something for cooking
these are coffee syrups
Click to expand...
Coffee syrup will work just as well in desserts as in drinks. Any particular reason why you want to cook it cream is better just whipped with whatever you like added to it and there are plenty of suggestions here
 
Short answer no even cream has a few carbs and whatever you add to it will have some but you can still make a low carb dessert by following the suggestions here
 
I tried melting dark chocolate and adding it to cream but it just formed a solid lump. Do you have any idea what I might have done wrong please?
 
I use stevia or a few drops of coffee flavouring. X


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I can say coffee syrup works. I do it all the time with my cheesecake fluff!


Sent from my iPhone using DCUK Forum mobile app
 
brilliant, I will give them a go!
I just hope they won't be too sweet
last time I checked with normal coffee syrups they were sweet as hell
I will try adding very little for start and see how it goes
thanks!
 
HelenMW said:
I tried melting dark chocolate and adding it to cream but it just formed a solid lump. Do you have any idea what I might have done wrong please?
Click to expand...
The only way I can make it work is to make a ganache: break dark chocolate into pieces and put it in a bowl; heat double cream till it's just beginning to boil then pour it over the chocolate. Let the cream melt the chocolate, stirring at the end if the lumps don't completely melt. Then let it cool completely, then beat it till it's mousse-like.

Kate
 
I've never had an issue. I use aldis moser roch 72%. I melt it over hot water as it tends to spot fibre in the microwave. Add some vanilla extract to it and a little butter. Mix it into the cream. Then best the dickens out of it. Chocolate mousse!!
 
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