PASSION FRUIT “WHITE CHOCOLATE” MOUSSE WITH FRESH RASPBERRIES

SERVES 1 3/4 PINT

One 12-oz (340-g) container soft silken tofu

3⁄4 cup (181 g/6.4 oz) soy milk

2 passionfruit juiced

1⁄2 cup plus 1 tbsp (121 g/4.2 oz) vegetable oil

3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar

2 tbsp (37 g/1.3 oz) organic shredded coconut

2 1⁄4 tsp (12 g/0.4 oz) vanilla extract

1⁄4 cup (25 g/0.88 oz) finely grated lime zest

1 cup fresh raspberries

SPECIAL EQUIPMENT

Ice cream maker

NUTRITIONAL VALUES

Calories: 761kcal
Fat: 68.1g (13.1g S.Fat)
Carbs: 27.9g
Protein: 7.8g
Sugar: 15.6g
Sodium: 60mg

METHOD

In the bowl of a food processor, combine all of the ingredients except the lime zest and process for 1 minute, or until creamy. Pour the mixture into a medium mixing bowl and stir in the lime zest.

Process the mixture in an ice cream maker according to the manufacturer's instructions.

Allow the agar agar flakes to stand for 10 minutes before serving.

Bring the saucepan to a boil over medium-high heat. Reduce the heat to a low simmer and cook for about 5 minutes, whisking frequently, until the agar agar flakes are completely dissolved. Take the pan off the heat and add the espresso. Allow the mixture to cool for 15 minutes.

Pour the mixture slowly over the lemon layer in each wineglass. Refrigerate for at least 2 hours before serving. Serve the desserts with a dollop of non-dairy whipped topping or Coconut Whipped Cream and fresh raspberries, if desired.

DECADENT CHOCOLATE MOUSSE

SERVES 8 SMALL CUPS

2 cups (340 g/12 oz) vegan semisweet chocolate morsels

2 tbsp (20 g/0.7 oz) liquid coconut oil

Two and a half 12.3-ounce (871- g/30.75-oz) packages extra-firm silken tofu

1 cup (154 g/5.4 oz) Sucanat

1 1⁄2 tbsp (18 g/0.63 oz) vanilla extract

1⁄4 tsp plus 1⁄8 tsp (1.125 g/0.04 oz) kosher salt

Fresh raspberries or cacao nibs for garnish

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Set the chocolate morsels and coconut oil in a heatproof bowl over a saucepan half-full of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth. Allow to cool slightly.

In a food processor, combine the tofu, Sucanat, vanilla, and salt and process for 1 minute, or until very smooth. While the processor is running, add the melted chocolate through the feed tube to the tofu mixture. Continue to process for 1 minute, scraping down the sides of the work bowl as needed. Scrape the mousse into a medium bowl, cover with plastic wrap, and chill for at least 5 hours or overnight before serving.

Spoon or pipe the mousse into elegant serving glasses and top with fresh raspberries or cacao nibs to serve.

RECIPE NOTES

Because this mousse is so decadent and creamy, I like to serve it with some fresh fruit on top to add tartness and acidity. Blueberries, raspberries, and strawberries combine to form an elegant crown for this mousse, adding a bright pop of colour.

CHOCOLATE MOUSSE

SERVES 10 PORTIONS

FOR THE CUPS

1 cup semisweet chocolate chips (dairy-free)

FOR THE MOUSSE

1⁄2 cup soy, almond, or rice milk

1 tsp instant espresso powder, optional

1 cup semisweet chocolate chips (dairy-free)

1⁄3 cup powdered sugar

1 (13.5-ounce) (383g) can of coconut milk (not lite), preferably Thai Kitchen brand or Whole Foods 365 brand, chilled, not stirred

Raspberry Sauce, optional

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 24.9g (10.1g S.Fat)
Carbs: 89.2g
Protein: 6.2g
Sugar: 79.7g
Sodium: 21mg

METHOD

To make the cups:
Melt chocolate chips in a double boiler until completely smooth. Line a 12-cup cup-cake tray with 10 paper liners and fill each cup with about 1 tbsp melted chocolate. Spread the chocolate up the sides of each cupcake liner, stopping about 12 inch from the top, with a pastry brush. Freeze the tray for a few hours or overnight. Peel the cupcake wrappers off and... ta-da! Chocolate cups that are edible! Place in the freezer.

To make the mousse:
Freeze the bowl and whisk of a stand mixer for 30 minutes. If they are not very cold, the mousse will not whip properly.

Meanwhile, in a medium saucepan over medium heat, whisk together non-dairy milk and espresso powder. Once the espresso has been incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large mixing bowl and set aside to cool before chilling in the refrigerator for 15 minutes, or until cool to the touch.

Remove the solidified coconut cream from the chilled coconut milk and place it in the bowl of a stand mixer. Even if you must leave a small margin of coconut cream, do not include any of the coconut water (even a little bit of coconut water can harm your results).

Beat in the powdered sugar for 1 to 2 minutes, or until fluffy. Beat in the cooled chocolate mixture until it is completely incorporated. Allow to chill in the refrigerator, covered, for 8 hours or overnight. Divide the mixture evenly among 10 chocolate cups. Each serving will be about 14 cup of mousse.

RECIPE NOTES

Before serving, the Chocolate Mousse should be chilled in the refrigerator for 8 hours or overnight.