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30 December 2011

Chocolate Mousse


A lovely dessert for all occasions, chocolate mousse makes passing good vice cream when frozen, too.



You guessed it--no pictures! Just cats.


Chocolate Mousse

12.3 ounces silken tofu (firm or soft doesn’t matter)
4 ounces semisweet chocolate, melted, OR 1/4 cup Dutch-process cocoa
1 teaspoon vanilla
1/3 cup agave nectar, maple syrup, or sugar (or to taste)


Blend the tofu in a blender or food processor until no chunks remain.  Add the remaining ingredients.  If you’re using warm melted chocolate, do not blend with the lid on; hold a towel over the hole in the top of the blender to let the steam escape.  Chill until ready to serve. 

This makes good cupcake/pizzelle filling, pie filling, pudding in general, Tiramisu goo, and it freezes well.  It’s not proper icing since it is wet and will run all over your baked goods.




Cookie pie with Wasa crust from the pre-GF days