White Chocolate Raspberry Mousse
Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.
2 pints raspberries
1/4 Cup maple syrup
and keep 20 or so for garnish and place the rest in the food processor
and add 1/4 cup maple syrup. Blend into a syrup and set aside.
White Chocolate Layer:
1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1 TBSP lemon juice
1/2 tsp vanilla
1/2 tsp almond extract
1 Cup plus 1 TBSP Vegan white chocolate chips (reserve a tablespoon for drizzle)
chips, place remaining ingredients into a food processor and blend
well. Add melted chocolate and incorporate. Layer one half of white
chocolate into serving dish/dishes. Set aside remaining.
Pour 1/2 the raspberry syrup over the white chocolate layer and refrigerate while you prep the whip cream.
I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla
half of the coconut whip on the white chocolate and raspberry layers.
Repeat layers. Top with the full raspberries and a drizzle of melted
- Kelly Klepfer
- Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of almost thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.