Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Renee, 08/19/07
Silken Chocolate Cherry MousseIngredients (use vegan versions): 1 1/2 12 oz packages silken soft tofu (aseptic if you can find it)
1 1/2 cups vegan semi-sweet chocolate chips
1/4 cup maple syrup (or less)
1 teaspoon vanilla
1 teaspoon cherry flavoring
Crust:
1 package vegan graham crackers (about 5 oz.) crumbled
1/3 cup stevia blend sweetener or sugar
1/3 cup melted vegan soy buttery spread
optional: vegan whipped topping and cherries or nuts
Directions:A word about tofu: I use aseptic because room temperature is best when mixing with melted chocolate. If the tofu is cold, it will begin to set the chocolate before being poured into the dish or pie shell...not good.
A word about stevia: Stevia is a herb sweetener. When processed with other ingredients, it can be used in baking. I found my favorite brand on the Internet...just type in search word "stevia".
Get the graham cracker crust ready first. Crush crackers and pour into a dish or pie pan. Stir in the sweetener and then the melted vegan soy buttery spread. Flatten as you wish and refrigerate.
Blend the tofu until smooth in a food processor.
Blend in the vanilla and cherry flavorings.
Blend in the maple syrup (adjust to your taste).
Melt chocolate chips slowly (in micro wave or over hot water) and blend into the tofu mixture.
Pour into mousse container or pie shell. Refrigerate for 1 to 2 hours.
Before serving: Spread with whipped topping and cherries. I like to drizzle with chocolate syrup.
Serves: 12 or makes 1 pie
Preparation time: 30 minutes
