Review Detail

Flourless Vegan Chocolate Raspberry Mousse

Vegan Mousse Recipes
Written by Mattie

i'm planning on making this as one of many birthday dessert treats for my husband, but i have two questions:

1. would frozen raspberries be ok to use, in your opinion?

2. would 85% chocolate suffice?

thanks!
justine

Reviewed by vegantester December 06, 2011
Top 50 Reviewer - View all my reviews (4)

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What's Happening

A visitor found helpful a review for Chickpea Flour - The Underrated Egg Replacer

This works great in semi-liquid "eggy" batter that is then fried: french toast, omlettes, pancakes, I didn't try it in baking, but I make very good eggless french toast, not kind of 'desperate vegan delight" ;) So I belive, that chickpea flour could work fine in baking.

45 minutes ago
A visitor found helpful a review for Scrumptious Vegan Scones

Savory version?
Haven't tried these yet, but I was thinking, I would love a savory version! Maybe with herbs and chives!
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake

Amazing!
This cake surprised me! I was nervous baking my first GF Vegan cake (somehow for my non-gf or vegan family...) and was afraid it would turn out with the gritty texture so many gf baked goods have. However this cake is amazingly moist and fluffy! Even the most hardcore meat and gluten supporter of the group gave it a rave review! This recipe will be my new go-to! Thank you so much!!
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake, written by Mochi

Definitely will make it for Easter, great recipe, but how to make the red frosting?
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake

very good
This turned out great. I followed all the instructions exactly and it turned out perfectly. I am not gluten-free but my son is. the only reason I gave it 4 stars, is because it still states slightly gluten free to me, but it's very close to gluten-full baking. My son totally loved it!!!!

What's Happening

A visitor found helpful a review for Chickpea Flour - The Underrated Egg Replacer

This works great in semi-liquid "eggy" batter that is then fried: french toast, omlettes, pancakes, I didn't try it in baking, but I make very good eggless french toast, not kind of 'desperate vegan delight" ;) So I belive, that chickpea flour could work fine in baking.

45 minutes ago
A visitor found helpful a review for Scrumptious Vegan Scones

Savory version?
Haven't tried these yet, but I was thinking, I would love a savory version! Maybe with herbs and chives!
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake

Amazing!
This cake surprised me! I was nervous baking my first GF Vegan cake (somehow for my non-gf or vegan family...) and was afraid it would turn out with the gritty texture so many gf baked goods have. However this cake is amazingly moist and fluffy! Even the most hardcore meat and gluten supporter of the group gave it a rave review! This recipe will be my new go-to! Thank you so much!!
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake, written by Mochi

Definitely will make it for Easter, great recipe, but how to make the red frosting?
A visitor found helpful a review for Sugar Mama's Gluten-free Vegan Vanilla Cake

very good
This turned out great. I followed all the instructions exactly and it turned out perfectly. I am not gluten-free but my son is. the only reason I gave it 4 stars, is because it still states slightly gluten free to me, but it's very close to gluten-full baking. My son totally loved it!!!!

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Yeast should be stored in the refrigerator to prevent spoiling. Stored in this manner, yeast will keep for up to six months. To test your yeast to see if it's still good, combine 1 teaspoon sugar and 2 teaspoons yeast with ¼ cup warm water. If the mixture starts bubbling it's still good. If it doesn't it should be discarded.