Stephanie is the Head Recipe Tester of Food52.
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.
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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Well played. You deserve a cookie.
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