Urgent! Can I sub half and half for heavy cream in chocolate mousse?

Stephanie is the Head Recipe Tester of Food52.

added 3 months ago

If the cream is whipped, you will need heavy cream. Half and half doesn't have enough fat to incorporate air and become thick and airy like heavy cream.

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It depends on the recipe. If you're supposed to whip the heavy cream and fold it in, well half and half won't whip, so you'll end up with floppy mousse: still yummy I'm sure, but texturally off. If you're looking for a decadent mousse experiment, to my mind, you can't go wrong with the "genius recipe" for Herve This's mousse on this site.

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