For the sweet finishing touch to our vegan meal, I decided to play up some chocolate tofu mousse. In cute tiny cordial glasses, I piped in a tower of tofu mousse made up with raspberry liquor and then drowned each tower with a flavorful moat.
Raspberry Cordial with Chocolate Mousse Kiss
The key to this sweetie of a dessert is the raspberry liquor, which is a snap to make with fresh or frozen berries.
In a blender, combine 2 pints of raspberries and enough vodka to cover the berries. Add one whole vanilla bean and a couple shavings of orange zest. Whirl around and strain (to gather the seeds) into a large mason jar.
Add to this flavorful brew enough simple syrup (equal parts water and sugar dissolved) to make delightfully sweet. For my berries I heated up a simple syrup of 2 cups sugar with 2 cups of water to make this pretty sweet.
Pour the liquor as a moat around the piped vegan chocolate mouse and garnish with a toasted almond. This pairing would also be excellent with tofu mousse made with rum.
Store this liquor in your freezer or refrigerator and add to soda water for a great simple drink, or use in your favorite dessert recipes.
Raspberry Chocolate Mousse with Vanilla Bean Cocoa Butter Creme Anglaise
- making this white creme anglais sauce was also inspired by the artful vegan. They make a mousse that is cocoa butter, soy milk and sweetener to top a key lime tart. This mousse also gets paired with peanut butter for a nutty mousse in chocolate cannolis. However, the notes preceding the recipe in the cookbook warn of the cocoa butter’s temperamental nature, and they are right! Pairing cocoa butter with soymilk resulted in a broken sauce, so I blended it with a bit of silken tofu to act as an emulsifier. I tweaked the recipe and made a vanilla anglaise sauce of cocoa butter, tofu, maple and orange essence and floated upon it a kiss of raspberry chocolate mouse. The pairing of both types of chocolate complement each other well, building up together to form a larger flavor that blends in the mouth. The orange comes out to play with the fruitiness of the raspberry and is washed all down with a hint of alcohol. Both of these mousse desserts are a wonderful light end to a crisp and bright dinner.
Over a double boiler, melt one oz of shaved cocoa butter with 1/3 cup of soy milk, and the inner scrapings of half a vanilla bean. When melted, pour into a blender with one oz of silken tofu and 2-3 Tbs of maple syrup to taste, and a couple drops of orange essential oil (if this is unavailable, add orange zest to the melting cocoa butter). Blend thoroughly to break down the tofu to a silky smooth sauce. Pour as a moat around a piped kiss of chocolate mouse and garnish with a toasted almond.
This would be an excellent base to also experiment with banana or mint flavorings.