Wednesday, February 22, 2012

A Surprising Chocolate Mousse

When I think of chocolate, I envision a food that is so sexy and decadent. This dessert is a chocolate mousse is both a little naughty and a little nice. The mousse is so creamy and flavorful and VEGAN. Yes that’s right, it’s completely vegan. 

Now I know that the idea of eating “tofu” is scary to people, but in this dish you can’t even tell it’s there. It helps to add the creamy silkiness to the dish. And it’s best served up with a nice creamy, but vegan whipped coconut topping and fresh berries. This is especially a great dessert for anyone who is lactose intolerant.

So come on and give this recipe a try and whip up some creamy chocolate goodness for you and your friends. It’ll be sure to put a FOODGASM smile on anyone’s face!


Chocolate Mousse with a whipped coconut cream-VEGAN
Makes 2 ½ cups

10 oz. Firm Silken Tofu
2 very ripe bananas 
3.5 oz. vegan chocolate chips (MELTED – microwave or stovetop in double boiler) 
2 Tablespoons agave syrup
½ teaspoon vanilla
¼ teaspoon cinnamon
Whipped coconut cream topping (see below)
Fresh strawberries and blackberries for on top (optional)

Directions:
1. Melt the chocolate, and put all ingredients in a blender.
2. Blend it all together. Keep blending, about 1-2 minutes until it is all very smooth and creamy.
3. Put in serving cups and chill. 
4. Serve with the whipped coconut cream topping and fresh berries.

Whipped coconut cream topping- VEGAN
2 cans full fat coconut milk (13.5 oz cans)
¼ cup agave syrup or to taste
1 - 3 Tablespoon/s tapioca flour (add 1 Tablespoon at a time)
 1 Tablespoon vanilla extract
 
Directions:
Put the cans of coconut into a refrigerator and chill at least 5 hours or overnight.
Open the cans, drain off the clear liquid and transfer the coconut cream to a chilled mixing bowl, using a rubber spatula to scrape all the cream out of the cans
In a stand mixer beat the thick coconut cream in the chilled bowl until it just starts to get thicker.
Then add the vanilla; gradually beat in the agave syrup and tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency.
Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for a couple of hours until the mixture firms up. Serve on top of the chocolate mousse.


This recipe debuted at the Chocolate Fest at The Chicago French Market.

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