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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 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.

Monday, October 08, 2012

Scraps and Snippets ~ Fudge Mousse Dyno-Mites Vegan MoFo #6 ~

Applebee's Shooters. A decadent little dessert. However, not so Veg ya know. 

Here's my version of the Fudge Mousse Shooter





Fudge Mousse Dyno-Mites.

This will make anywhere from 8 to 16 servings depending on how big you make em. The glasses (tea light cups) were the 16 count version. 

Fudge Filling

1 and 2/3 cups of melted chocolate chips (use double boiler I bring water to boil in lower pot first, turn off and then pour the chips in the top, dry pan to sit over the hot water. Stirring as needed)
1 Pkge Mori-Nu silken tofu (firm)
2 TBSP cocoa powder
1/8 tsp salt
2 TBSP agave nectar

In food processor blend tofu, cocoa powder, agave and salt together until fully incorporated. Add melted chocolate and whip it into it's delicious state.


Ganache

1 1/4 Cup chocolate chips
1 Cup non-dairy milk (for fun, I used chocolate)

Heat milk over low. Add chocolate when milk is warm. Remove from heat and stir until all the chocolate melts.  


Chocolate Coconut Cream

1 Can full fat coconut milk (gotta plan ahead and have this in the fridge for a few days...the longer the better) (I've got at least two in mine all the time now. Trader Joe's sells one that is terrific :  ) Get the full fat not light.) 
1 1/2 TBSP agave nectar
1 TBSP cocoa

Scrape the thick, creamy coconut into your mixer. (Not the water, I freeze the water for Thai dishes or smoothies etc.) Begin whipping it. Add the agave and cocoa and whip until creamy and incorporated and looking a lot like whipped cream. 

Putting it all together.

Place dollops of the filling into your serving bowls (Silicone cupcake liners would probably work very well, as would ramekins. The candle holders are perfect, too.) 

Pour ganache over the filling.

Place big blobs of chocolate coconut cream over the ganache. And finally drizzle more ganache over the top. 

Refrigerate for an hour or so. These are so good. No one is going to guess the secret ingredient of tofu, and the coconut is very low key. So good.