Tag Archives: Mother

Mini Chocolate Mousse Cakes for Mother’s Day

mini chocolate mousse cakes
mini chocolate mousse cakes

Mother’s Day requires a special dessert. The idea is that if you slave away all day at the oven, then you prove that you care. But all you really need is a treat that is decadent and delicious. These Mini Chocolate Mousse Cakes are all that, and more. They are fairly easy to make, too. The hardest part for me was cutting the parchment circles to fit the mini pans. (I am not very adept with scissors).

My search for a decadent Mother’s Day treat provided a recipe that made a 7-inch cake. Not having a pan that size, I decided to change it up to make mini cakes. I liked that idea because they can be served individually so Mom can get a fancy one made just for her. The recipe was vegan and no-bake, so I didn’t have to make those changes. I did make alterations to ensure the mini cakes would be firm. The result was the cutest mousse cakes that were deemed so delicious that they should be made on more than just special occasions.

Mini Chocolate Mousse Cakes adapted from Vegan Chocolate Mousse Cake

Cookie Crust
14 vanilla cream filled chocolate wafer cookies (such as Oreos)
4 TBS vegan margarine or butter
Mousse Filling
11 ounces dark chocolate, 65% or higher
12.3 ounces silken tofu, drained but not pressed
10.6 ounces vegan greek style yogurt
1/4 cup cocoa powder
2 TBS powdered sugar
1 TBS vanilla extract
1/4 tsp fine sea salt
4 TBS maple syrup
Garnishes
fresh raspberries
powdered sugar

For the crust: Cut parchment paper to line the bottom and sides of 8 mini cheesecake tins with removable bases. Set aside. Add cookies and vegan margarine or butter to the bowl of a food processor. Process until the mixture is like moist sand, up to 1 minute. Remove 1/2 cup of the cookie mixture and set aside. Press the remaining mixture into the bottoms of the 8 mini tins. Tamp the mixture down with the bottom of a small glass to compact it. Place the tins in the fridge.

For the filling: Melt the chocolate over a double boiler. Set aside briefly to cool slightly. Place the tofu, yogurt, cocoa powder, powdered sugar, vanilla, salt, and maple syrup in a high speed blender or food processor. Blend until smooth, creamy, and slightly warm. (The heat will help the melted chocolate to blend in smoothly). Add the melted chocolate and blend again until the mixture is very smooth. Remove the tins from the fridge and pour the filling into them. Bang the tins on the counter to flatten out the tops of the mousse. Return the tins to the fridge for 4-5 hours, or overnight, to firm up. Once set, remove the cakes from the tins and remove the parchment paper.

To plate: Place each cake on an individual plate and place a raspberry on top. Sprinkle some of the remaining crust crumbs over the top and dust the cake with powdered sugar. Store leftovers in an airtight container in the fridge for up to 4 days.

Until next time, happy non-baking and Happy Mother’s Day!

Mocha Mousse for Mom

mocha mousse for mom

mocha mousse for mom

Some days I want a treat that doesn’t require turning on the oven. And some days I’m simply out of flour. Today was both of those. But still I yearned for a decadent dessert that was easy and fast and chocolatey, and good for a special occasion. When I make chocolate mousse it’s always a big hit, so I started there.

My tofu mousse is vegan and doesn’t require baking, so none of those changes had to be made. I decided to amp up the decadence and flavor of the basic recipe by adding more coffee flavor. Bring on the coffee liqueur and coffee granules, and say hello to a more adult mousse. A perfect dish for a refined mother.

Mocha Mousse for Mom adapted from my Chocolate Mousse Pie

3 TBS coffee liqueur
1 TBS instant coffee granules
1/2 cup vegan semisweet chocolate chips
2 12-oz packages silken tofu, drained (firm or extra firm; your choice will affect the texture)
1/2 cup maple syrup
1/2 cup cocoa powder
1 TBS vanilla extract
1 tsp cinnamon powder

Heat the coffee liqueur in a small saucepan. Add the coffee granules and stir until dissolved. Set aside. Melt the chocolate chips in a double boiler by placing the chips in a small saucepan. Set this pan in a larger pot filled with 1/4 to 1/2 cup of water. Heat over medium heat on the stove and stir the chips until they are melted.

Combine the tofu, maple syrup, cocoa powder, vanilla, cinnamon, liqueur mixture, and melted chocolate in a food processor. Process for 5 minutes, or until thick and smooth. Pipe into individual bowls and chill for 15-30 minutes. Garnish as desired.

Happy Mother’s Day, and happy nonbaking!

Matcha Mini Muffins for Mom

matcha mini muffins

matcha mini muffins

Mother’s Day is a good excuse to have brunch. Creating a baked treat that is fast and simple makes brunch easy. These muffins have only a few ingredients and don’t require anything fancy except, perhaps, the mini muffin pan. But mini muffins are great because they cook faster and makes lots to share. And I like saying Matcha Mini Muffins for Mom.

My high altitude adaptations were few – more flour and less baking powder. But I replaced some of the white flour with whole wheat for a healthier treat. If you omit the icing the recipe has no added sugar, but I made the icing with lemon for a good taste pairing with the matcha flavor. Mom is sure to love these muffins because they are not too sweet, even with a little icing. And the subtle green hue and taste from the matcha is fun if you are preparing tea. Here’s to Mom!

Matcha Mini Muffins for Mom adapted from Matcha Latte Mini Muffins
muffins
1/2 cup whole wheat flour
1/2 cup + 1 TBS all purpose flour
2 tsp matcha powder
3/4 tsp baking powder
1/4 tsp salt
1 cup vanilla dairy-free creamer (use coconut, soy or almond milk coffee creamer)
3 TBS grapeseed oil
1/2 tsp vanilla extract
icing
1/4 cup + 1 TBS powdered sugar
1/2 TBS non-dairy milk
1/4 tsp lemon juice
Preheat oven to 400ºF and use cupcake liners in 24 mini muffin wells. In a bowl, whisk together flours, matcha, baking powder and salt until well combined. In another bowl, whisk together creamer, oil, and vanilla. Gradually add flour mixture, stirring until just combined. Divide batter between muffin wells; they should be ¾ full.
Bake for 10-12 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove to a wire rack to cool completely. Prepare icing by whisking together the icing ingredients in a bowl. Dip tops of cooled muffins into prepared icing, turn upright, and place back on rack while icing sets.

Until next time, happy baking!

Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis

Chocolate mousse piePosting on Mother’s Day meant I had to do something special, something a bit fancy. Chocolate mousse came to mind but this is a baking blog and mousse isn’t baked. So, I decided to bake a chocolate cookie crust as a vehicle for my tasty chocolate mousse.

Besides a crunchy pie crust, I added a bit of glamour by making a raspberry drizzle (also known as “coulis”). The sauce adds bright color and flavor, is amazingly easy, and the leftovers are great on waffles. It rounds out this simple and fun dessert.

Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau
chocolate cookie crust
1 cup crumbled chocolate cookies (crushed in a food processor)
1/4 cup vegan margarine, melted
chocolate mousse
1 cup vegan semisweet chocolate chips
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract (or substitute coffee extract for a deeper chocolate taste)
12 oz silken tofu, drained (soft or firm, the choice will affect the texture)
raspberry sauce
6 oz frozen raspberries, thawed
2 TBS vegan sugar
For Chocolate Cookie Crust: Preheat oven to 350F. Lightly oil a 9″ pie plate. In a medium-sized bowl, mix together the cookie crumbs and melted butter until well blended. Press evenly into the bottom of the pie plate and slightly up the sides. Bake for 10 minutes. When done, cool on a wire rack.
For Chocolate Mousse: Melt the chocolate chips in a double boiler by placing the chips in a small saucepan. Set this pan in a larger pot filled with 1/4 to 1/2 cup of water. Heat over medium heat on the stove and stir the chips until they are melted.
Place the milk, extract and tofu into a blender. Process until almost fully smooth. Scrape down the sides and add the melted chocolate. Process until completely smooth.
For Raspberry Sauce: In a blender, thoroughly blend the raspberries and sugar. Strain through a fine-mesh strainer to remove seeds. Store in an airtight container in the refrigerator for up to one week.
To Assemble the Pie: Pour the mousse into the fully-cooled pie crust. Chill in the refrigerator for at least one hour. To serve, garnish with a drizzle of raspberry sauce. You can also add fresh fruit, chocolate shavings and whipped cream.

Happy Mother’s Day, and happy baking!