Thursday, April 26, 2007

Raspberry-Drizzled Chocolate Mousse

So the dessert.

I remember my mom drooling over the chocolate-raspberry volcano (or whatever it's called) at Johnny Mango on past occasions, so I figured something chocolatey and raspberryish (but also kind of light, since the spring weather had left us with a delighful soft-weathered kind of day) would be perfect.

And perfect it was. This dessert is super-easy to whip up, super-easy to put together, and yet 100% rich and delightful.

  • 1 cube of Mori-Nu firm silken tofu

  • 1 1/4 c. semi-sweet chocolate chips

  • 1/4 c. brewed coffee

  • 1 T. maple syrup

  • 2 c. frozen raspberries, thawed and food processed (reserve a handful of whole raspberries as well)

  • 3/4 c. vegan sugar

  • 3/4 c. water


Throw the tofu into a food processer and blend. Melt your chocolate chips whatever way you see fit (I just do it in a pot on the stove--you don't need double-boilers and all that as long as you continuously stir and keep your eye on it), and brew your coffee. Throw the melted chocolate and coffee into the food processer along with your maple syrup and pulse until fully mixed. The mixture will seem soupy at first, but it stiffens up in the fridge. Refrigerate for at least a couple hours.

In the meantime, place your food-processed raspberries, vegan sugar, and water in a small pot on the stove. Bring the mixture to a boil and boil for about 10 minutes, stirring often. Remove from heat, let cool, and then place in the fridge.

Once the raspberry-sauce is completely cool and the mousse has stiffened up successfully, serve in margarita or wine glasses in layers, from the bottom up:

  1. Raspberry sauce.

  2. Mousse.

  3. More raspberry sauce.

  4. A poof of mousse on top.

  5. Drizzle prettily with raspberry sauce and sprinkle a few whole-raspberries on top.


(Makes (not nearly) enough (heh heh) for two.)

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