Monday, January 28, 2013

chocolate mousse




I'm happy to say we are having our second annual, 'Heart my Vegan Valentine' at Stardust!  I am still working on the menu and today tried out a chocolate mousse for dessert. It turned out really well. It was rich, chocolatey, sweet, but not super sweet. This recipe is similar to Kathy's from Healthy, happy, life. but I changed a few things around. I used butter instead of coconut oil, added a bit more chocolate, and omitted the soy creamer, which made it more dense. It's really easy, and is a nice way to end a meal.


3/4 cup of vegan chocolate chips
1 TB plus 1 tsp cacao powder
1/4 cup peanut butter
2 TB butter
1/2 tsp vanilla
pinch of salt, if needed
1 container of shelf stable silken tofu

Place a metal bowl over a pot of water, bring the water to a low boil, and melt the butter and chocolate chips. Stir in the cacao powder, peanut butter, and, salt, if your peanut butter isn't salted, and stir until everything is smooth. Set bowl aside for about 5 minutes to cool a bit. In a high speed blender, process the tofu and vanilla, just to break up the tofu, then add the chocolate mixture and blend until smooth. Pour into little cups and refrigerate for a few hours. I topped with soy whipped cream and a couple of extra chips.  Makes four.

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