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!

Valentine’s Day Trifle

Valentine Day Trifle

Valentine Day Trifle

You have probably already realized that Valentine’s Day is in a few days. You may want to make a grand dessert for the occasion, but it could require planning ahead. So, today I offer you the idea of making a trifle, with shortcuts for a quicker reward.

If you are new to the world of a dessert trifle, here is the definition from Merriam Webster, “A dessert typically consisting of plain or sponge cake often soaked with wine or spirits … and topped with layers of preserves, custard, and cream.” This English treat, fit for a King, has many components and can take a few days to make. But, if you are okay with straying away from a traditional format, you can still come up with a winning dessert.

The base of this treat is usually a white cake however, any sturdy cake will do. You can easily use my Strawberry Tea Bread, as you will break it up into chunks before placing it on the bottom of your trifle bowl. Also, this layer is often doused with wine, but I prefer to see this as optional. I think that the tasty bread will offer plenty of flavor without adding alcoholic spirits.

After that you will need something custardy. You can choose any custard, but chocolate mousse is what I pick for my chocoholic family. A good option is the mousse from my Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis; you will not need to make the crust from this recipe.

Next up is a layer of fruit. There are many selections that can be chosen from this category. Try jam, roasted fruit, or fresh berries (fresh strawberries would nicely complement the tea bread.) Here again is the option to add alcohol, if you desire. You can also use the Raspberry Coulis from the post mentioned above.

Traditionally the next item would be a creamy sauce, but I like to simplify this. Ice cream is fun to add, as long as it’s spooned in at the end and the dish is served immediately. The great part about using ice cream is that there are so many flavors to choose from. That, and the fact that you can grab a pint out of your freezer without worrying about making something else for this layered goody.

The final piece of the trifle puzzle is a garnish for the top. It can be anything, but if your last layer was ice cream then an apropos choice is something that could be included in an ice cream sundae. For my dessert I chose a sprinkling of my Lavender Granola. After that I spattered melted chocolate on it, à la artist Jackson Pollock. I think it adds a bit of whimsy. It also adds a taste of chocolate to a dessert that some people (like my husband) would consider lacking in chocolate immersion. But, I suppose, you can make every layer a chocolate version and bowl over your chocolate-loving sweetheart.

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!