It was recommended to me to use pastry pride and add chocolate for a mousse I have not used Pastry Pride much, and was wondering if I should beat in the chocolate fudge/pudding or fold it in. I was also hoping that people would share any tips in working with the product and favorite things to do with it (warning would be helpful to its always nice to learn from problems others have had)

(For those who are not familiar with Pastry Pride it is a nondairy whipped topping mix that comes in liquid form that is then whipped to a whipped cream type texture, but does not have to be refrigerated once on or in the cake.)

Thanks for in advance for sharing I am looking forward to hearing experiences and ideas!

I found this recipe on the web; haven't tried it but it sounds simple enough:

Pastry Pride Chocolate Mousse
Course : Chocolate
From: HungryMonster.com
Serves: 15

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart pastry pride
3 cups chocolate syrup
2 ounces milk chocolate


Preparation:
whip pastry pride until nearly stiff mix in nearly all of the chocolate syrup spoon or pipe into cups garnish with grated milk chocolate and remaining chocolate syrup serve slightly chilled

If you use it, please let us know how it turns out.

Bev

Thanks for the find - I was going add a premade chocolate fudge filling to the pastry pride.

Everything you ever wanted to know about Pastry Pride and Rich's Bettercreme:
(Has recipes, hints, tips & comments.)

http://forum.cakecentral.com/cake-decorating-ftopicp-1814171-.html

Decorating with Pastry Pride:

http://forum.cakecentral.com/cake-decorating-ftopict-181061-.html

HTH

Thanks so much Jan - I checked all the links and found some usefull information!