Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 Ok, to be honest, I just posted this recipe on a food allergy group b/c I had asked info about dairy free cake filling ideas for a birthday cake, but my mom actually found this recipe for me to use. But, I have to share this recipe in here as well b/c it's SO light and yummy JUST like a mousse should be! Enjoy! -Robyn CHOCOLATE MOUSSE (filling or by itself) 1 c. chocolate chips (vegan, semi-sweet,-of your choice) 1/2 c. milk (of your choice, I used soymilk w/a bit of hempmilk) 1 pkg silken tofu (I used soft, but you can use firm if you want it a bit more thicker) 1/3 c. agave nectar (or other sweetner, you may have to adjust accordingly) 1/2 t. vanilla extract (optional) Mix the chocolate and milk in a heatsafe bowl or double broiler and melt, using low heat and stirring frequently. Remove bowl from heat. (You can also add a banana to the blender for a chocolate banana mousse. Yum!) Scoop tofu into a blender or food processor. Add melted chocolate/milk mixture, sweetner, and vanilla extract into blender. Blend until smooth, scraping sides into the blender blade if needed. Chill mixture before spreading onto cake layer or scoop into individual bowls for about an hour before using. Serves 8. CONTAINS SOY Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 Robyn, Thanks for this recipe. I just picked up some agave nectar this past weekend and now I have a yummy recipe to try it on..... Judy - Robyn Wednesday, April 09, 2008 8:01 PM Chocolate Mousse RECIPE Ok, to be honest, I just posted this recipe on a food allergy group b/c I had asked info about dairy free cake filling ideas for a birthday cake, but my mom actually found this recipe for me to use. But, I have to share this recipe in here as well b/c it's SO light and yummy JUST like a mousse should be! Enjoy! -Robyn CHOCOLATE MOUSSE (filling or by itself) 1 c. chocolate chips (vegan, semi-sweet,-of your choice) 1/2 c. milk (of your choice, I used soymilk w/a bit of hempmilk) 1 pkg silken tofu (I used soft, but you can use firm if you want it a bit more thicker) 1/3 c. agave nectar (or other sweetner, you may have to adjust accordingly) 1/2 t. vanilla extract (optional) Mix the chocolate and milk in a heatsafe bowl or double broiler and melt, using low heat and stirring frequently. Remove bowl from heat. (You can also add a banana to the blender for a chocolate banana mousse. Yum!) Scoop tofu into a blender or food processor. Add melted chocolate/milk mixture, sweetner, and vanilla extract into blender. Blend until smooth, scraping sides into the blender blade if needed. Chill mixture before spreading onto cake layer or scoop into individual bowls for about an hour before using. Serves 8. CONTAINS SOY Quote Link to comment Share on other sites More sharing options...
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