Thursday, April 19, 2012

Zach's Spicy Chocolate Mousse

Zach has been working on perfecting his chocolate mousse for a while and I think he has succeeded. This rich, velvety chocolate mousse will stun you with its robust flavor despite the simplicity of its ingredients. And, it is easy to make too. Please note that it must sit for 4 hours in the refrigerator before serving.

Zach's Spicy Chocolate Mousse
  • 6-8 ounces of chocolate chips (1 package)
  • 1 package of firm silken tofu
  • 1 T vanilla extract
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 cup coconut milk (or soy milk)
  • 1/4 cup fresh mint
  • 1/4 cup cane sugar
  • 3 T kuzu (or other thickener)
  • Fresh mint leaves for garnishing
Using a double boiler, heat the chocolate chips on medium heat until they are melted. This was our first time using my new double boiler so I was super excited about that - it worked great! If you don't have a double boiler, you can just heat water in one saucepan and place another saucepan on top of it -- it is the same effect. The chocolate goes in the saucepan on top. The point is not to place the chocolate directly on the heat as it will burn.

While they are melting, put the silken tofu, vanilla extract, cayenne pepper, cinnamon, coconut milk, fresh mint, and sugar in a food processor.

Process until smooth. Add the chocolate and stir. Pour the mixture into a bowl. Then, in a separate bowl, mix the 3 tablespoons of kuzu with 3 tablespoons of water. Add to the tofu mixture and stir. Cover with plastic wrap and refrigerate until firm for 4 hours or so.

Serve in small bowls garnishing with a mint leaf. We served it with passion fruit and raspberry sorbets for a delightful sweet flavor profile.

No comments:

Post a Comment