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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Vegan chocolate mousse with brandy
I had a dinner party on the weekend and wanted to make a vegan chocolate
mousse for dessert. I adapted a recipe on the Vegan Village website: http://www.veganvillage.co.uk/recipes/mousse.htm which called for 100g chocolate, 250ml soya cream, and 1 Tbsp brandy. Well, I doubled the chocolate and quadrupled the brandy, and it was good. Kake |
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Vegan chocolate mousse with brandy
On 2006-11-30, Kake L Pugh > wrote:
> which called for 100g chocolate, 250ml soya cream, and 1 Tbsp brandy. > Well, I doubled the chocolate and quadrupled the brandy, and it was good. This reminded me of Alton Brown's Moo-less Chocolate Pie, which is outstanding. It's a chocolate pie, the filling of which is made mousse-like using soft/silken tofu. <http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14312,00.html> It calls for 2 cups chocolate chips, 1/3 cup coffee liqueur, 1 block silken tofu, 1 teaspoon vanilla extract, 1 tablespoon honey, and 1 prepared chocolate wafer crust. The chocolate and liqueur are melted in a double boiler, then put in a blender with the tofu and honey. The resultant paste is put in the crust and chilled. My changes: I leave out the honey or substitute it with sugar. I invariably use soft tofu instead of silken. I tend to reduce the fraction of chocolate. I sub out the coffee liqueur with strong coffee + sugar; this is probably omissible, too. I sometimes add a little cinnamon and ground chili. Also, I prefer graham cracker crusts to chocolate. N. |
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Vegan chocolate mousse with brandy
Natarajan Krishnaswami > wrote:
> This reminded me of Alton Brown's Moo-less Chocolate Pie, which is > outstanding. It's a chocolate pie, the filling of which is made > mousse-like using soft/silken tofu. Ah-ha, yes; I'd been wondering how to make mine a bit more mousse-like. It was very good as it was, but something a bit lighter would be good too. I was thinking of experimenting with agar. I did think of putting tofu in, but it doesn't really appeal for some reason. > I sometimes add a little cinnamon and ground chili. Also, I prefer graham > cracker crusts to chocolate. Ooh, yes, chilli is great in chocolate things. Kake |
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