Guest guest Posted December 31, 2006 Report Share Posted December 31, 2006 Vegan Chocolate Mousse Serves 6 1 (12-ounce) package firm or extra-firm silken tofu (1-1/2 cups) 1 cup dairy-free chocolate chips, melted 1/3 cup pure maple syrup 2 teaspoons vanilla extract 1/4 teaspoon almond extract (optional; use one with water base rather than alcohol) 1. Melt chocolate chips in a double-boiler, stirring constantly to prevent burning, or in the microwave oven on the defrost setting for approximately 3 minutes, stopping to stir at least once. 2. Put the tofu in a food processor and blend until completely smooth, about 2 minutes. Add the melted chocolate chips, maple syrup, vanilla, and almond liqueur or extract, if using. Blend until smooth. 3. Transfer to six serving bowls or glasses, cover the top of each with plastic wrap, and refrigerate for at least 2 hours before serving. Per Serving: 0mg cholesterol, 234 calories, 10g fat, 30g carbohydrate, 5g protein Source: VegNewsletter: September 2006 (vegnews.com <http://www.vegnews.com/> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 Story Created: Jun 6, 2008 at 7:30 AM CDT Story Updated: Jun 6, 2008 at 7:30 AM CDT Ingredients: 1) 6 to 8 Ounces Dark Chocolate...not the Milk Chocolate...the real Dark semi-sweet or Bakers kind...non Dairy.2) 1.5 to 2 Tablespoons LIGHT Agave Nectar...the Light version is SWEET without adding a 'maple' flavor.3) 1/2 Tablespoon PURE Vanilla Extract...not the stuff with alcohol which will be bitter.4) one 12 Ounce package of Firm Tofu...just drain it a little...no need to dry it overnight or anything fancy.5) Serving "thing" of your choice...Cups, Goblets, Champagne Glasses, Pie Crusts, Tart Shells, yada yada yada. Directions: 1) In a Double Boiler, melt the Dark Chocolate and the Agave Nectar.Remove from the heat, and add the Vanilla Extract, WHISKING well. Set aside to cool.2) In a Food Processor, Puree' the lightly drained Tofu.SLOWLY add the CHOCOLATE MIXTURE and process to an airy froth.CHILL the Mousse at least a few hours. Fill the Serving "things" and return to the fridge OVERNIGHT.3) Serve at the last minute, so it is as cold as possible By Jim HansonPersonal Chef Peter vv_._,___ Sent from Mail. A Smarter Email. Quote Link to comment Share on other sites More sharing options...
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