Words of Wisdom (Chocolate Mousse)

Again, I tried to make healthy Chocolate Mousse.... this was not very successful so instead of posting the recipe (because it really doesn't work) I'm going to give words of wisdom:

Chocolate Mousse is one of those recipes where you really cannot get around the fat content. The fat is what makes the recipe work. I tried using half and half and Cool Whip lite and a little bit of butter to make up for the lack of fat but the Mousse would not keep shape. I stuck it in the freezer and it just became really solid (more solid than ice cream, not nearly as solid as ice....)

So basically, use whipping cream to make Chocolate Mousse (it doesn't have to be heavy whipping cream).

If you have half and half, use that to make Alfredo sauce instead ^_-
I was also surprised to discover that half and half lasts quite a long time after its expiration date. Usually, I would say any dairy products should not be kept more than 2-3 days past its expiration date but I had unopened half and half in my fridge 10 days after its expiration date. I opened to see if it was okay... and it was! I think this has something to do with the fact that it was ultrapasturized. Anyway, I used a little and stuck it in the freezer. We'll see if it still lasts.

Also, just some other interesting tid bits:
Eggs last 3-5 weeks after the expiration date listed on the carton.

Keep baking soda in a sealed container otherwise it loses its potency faster. Baking soda usually lasts a couple of years after opening the sealed package it comes in but if you want to check if it still works, place a little bit in vinegar. If it bubbles immediately, it's still good.

Same goes for baking powder. It lasts a pretty long time. To check if it's still good place a little bit in hot water. If it bubbles immediately, it's still good.