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<![CDATA[Vegan Mousse Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Mousse Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/custards-and-puddings/mousses/flourless-chocolate-raspberry-mousse <![CDATA[Flourless Vegan Chocolate Raspberry Mousse]]> http://www.veganbaking.net/recipes/custards-and-puddings/mousses/flourless-chocolate-raspberry-mousse Vegan Flourless Chocolate Raspberry CakeThis Flourless Vegan Chocolate Raspberry Mousse recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.
{loadposition share}Vegan Flourless Chocolate Raspberry Cake

This Flourless Vegan Chocolate Raspberry Mousse recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.

Find more Chocolate recipes on Veganbaking.net
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Flourless Vegan Chocolate Raspberry Mousse Recipe

½ cup coconut oil, refined
12 oz. (or 1 pack, or 2/3 cup) silken tofu
1 cup powdered sugar
1/3 cup cocoa powder
2 Tablespoons (27 grams) Regular Vegan Butter or margarine
2 Tablespoons arrowroot or tapioca starch
1 teaspoon vanilla extract
¼ teaspoon salt

4 oz 99% unsweetened baking chocolate

1 cup fresh raspberries

1) Process most of the main ingredients

Place the container of coconut oil in a pot of hot water to get the oil liquified for easier measuring. In a food processor or blender, add the coconut oil, silken tofu, powdered sugar, cocoa powder, margarine, arrowroot or tapioca starch, vanilla extract, salt and process until smooth.

If you'd like your mousse to have a crust, learn how to make a Spring Form Crust.

2) Melt the chocolate and mix

In a double boiler or small saucepan apply low heat to the chocolate while stirring constantly. When the chocolate is fully melted add it to the food processor or blender from step 1 and process until well incorporated.

Find out how to make and use a double boiler.

3) Add the raspberries

Add the raspberries and pulse for a second until they're in small chunks.

4) Pour the mousse and let it solidify

Pour the mixture into a 7 inch spring form pan and place it in the refrigerator for 4 hours for it to firm up. Once firmed up, use a small pairing knife to cut around the outside to help separate remove the outer portion of the mousse from the spring form pan. Open the outer portion of the spring form pan and give it a jiggle while lifting it away. Store in the refrigerator and serve cold. This recipe makes one 7 inch Flourless Vegan Chocolate Raspberry Mousse.

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Sat, 13 Dec 2008 22:29:55 -0500 204 2008-12-13 5