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Chocolate Raspberry Mousse
Last weekend, I had the really great opportunity to do a cooking demo at Veggie Fest, one of the biggest vegetarian festivals in the world. The organizers of Veggie Fest, the Science of Spirituality,
have worked in the last year to up their vegan game by encouraging more
vegan options in the food court and insisting upon more thorough
labeling of food items, something that had been a problem in the past.
I am happy to say that this year seemed much more buttoned down where
that was concerned and I didn’t hear any complaints about mislabeled
food items. Plus they asked me to do a cooking demo! I do like to cook
and I am not afraid of public speaking but the idea of doing a cooking
demo was a little intimidating; I still jumped at the chance.
Thankfully, I was able to rope my husband into doing the measuring and
all that while I blah-blah-blahed at people and he was kind of my
perfect assistant, the Sonny to my Cher, the peanut butter to my
chocolate. Speaking of…
I decided that I wanted to demo a dairy replacement and an egg
replacement. For my egg replacement, I looked to the fabulous aquafaba
and made this mayo recipe and served it on celery. For the dairy replacement, I wanted to make something really rich and luscious so I went with this Chocolate-Raspberry Mousse
that I kept refining until I got to this final recipe. (Literally, in
bed the night before the demo, I was making mental modifications.) This
is very easy to make and super tasty; it’s good as a mousse and it’s
thick enough to also be good in a crust and served like a French Silk
pie. If you are avoiding soy, you can make this with 100% cashews,
though it will be more dense and less creamy.
Chocolate Raspberry Mousse
6 ounces Fair Trade, vegan dark chocolate chips (link)
4 tablespoons plain, unsweetened almond milk (or dairy-free milk of choice)
12 ounces frozen raspberries, thawed
1 (12 ounce) package firm silken tofu
1 cup cashews, soaked in water for one hour or more and drained (pieces or whole is fine)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
¼ cup Fair Trade, vegan cocoa powder
Whole raspberries for garnish (optional)
Melt the chocolate chips and almond milk in a pan over medium-low heat until smooth.
Place in a fine-mesh sieve resting over a bowl. Using the back of a
spoon, push the raspberries through the sieve, extracting as much juice
from raspberries as possible. Save the remaining crushed raspberries
for another use, like a smoothie.
Place drained cashews, silken tofu, maple syrup, raspberry juice,
vanilla extract, cocoa and melted chocolate in a blender or food
processor. Blend until smooth, about a minute.
Pour mixture into a bowl (or pie crusts) and place in refrigerator for
at least two hours to allow mousse to firm up. When ready to serve,
divide among bowls and top with fresh raspberries.
2013-2016, Vegan Street