I made this lactose-free, substituting the heavy cream for soy creamer. I changed the proportions a bit, because the soy creamer has only 10% fat compared to the 36% in heavy cream. I used 10 ounces of 60% chocolate, and 8 ounces of creamer. The result had a very good consistency. I whipped part, as a filling; I didn't add margarine, so it didn't whip like cream does, but it did get some air and the consistency and color changed a bit. Then I reheated the other part and poured over the cake. The result was not as shiny as with heavy cream, but still looked quite good. The taste was great, you can't tell it has soy cream on it!
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I made this lactose-free, substituting the heavy cream for soy creamer. I changed the...