Scraps and Snippets ~ White Chocolate Raspberry Mousse ~ Vegan MoFo # 16

White Chocolate Raspberry Mousse

Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.


Raspberry Syrup:
 
2 pints raspberries
1/4 Cup maple syrup

Wash 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)

Melt 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.

Whipped Cream:

I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla

Place half of the coconut whip on the white chocolate and raspberry layers. Repeat layers. Top with the full raspberries and a drizzle of melted white chocolate.

Scraps and Snippets ~ Extreme Fudge Truffle Pie/Mounds Candy Bar Pie ~ Vegan MoFo #14

Extreme Fudge Truffle Pie or Mounds Candy Bar Pie 
(will make two tart pan sized pies or one large) 

This is a simple pie that changes personality completely depending on the crust you choose. I'd lean a bit to the Oreo crust because as much as I like coconut the texture still can overwhelm me. However. A chef who happens to love a good Mounds bar told me to not change a thing. So pick your poison. It goes down nice and smooth and regardless of which crust you choose you will end up with a mouthful of delicious fudgy deliciousness.

The coconut crust is definitely a strong flavor addition to the fudge and makes for a delicious fudgy coconut Mounds experience.

Oreo crust for the pure chocolate lovers is going to get closet to the European Truffle Pie I was hoping to recreate in my kitchen.

Simple Oreo Crust:

24 oreos (or other Vegan chocolate sandwich cookies) (if you use Jo-Jo's skip the coconut oil)
1 TBSP coconut oil
Toss cookies in food processor, with filling intact, powder. Add the coconut oil. Press into a large pie pan or two tart pans. Place in refrigerator.

Mounds Candy Bar Crust:

2 Cups coconut
1 TBSP cocoa powder
16 ounces of pitted dates (less a few reserved because you don't want this to be over sticky, add them if needed)
You want to be able to form the crust into a ball and stick together but not to you.
Press the mixture into the pie or tart pans and place in fridge.

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)
3 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.

Scoop this into the pie shells and place back into the fridge.

Ganache:

1 1/3 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.

Pour a layer of ganache over filling and return to refrigerator.

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.)
2 TBSP agave nectar
2 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.

Place thick dollops of the chocolate coconut cream over the ganache layer. Then drizzle remaining ganache over the pies.

Refrigerate for at least an hour. The longer it sets up the fudgier and creamier it gets. Refrigerate until a few minutes before you are ready to serve.

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.

Scraps and Snippets ~ Amazing Snicker's Pie ~ Vegan MoFo #3

As promised. In spite of a computer malfunction. Sigh. Really? Yes.

One head's up warning. There is a weird ingredient that will make you think, "No WAY! I am not making this pie." Five unsuspecting guinea pig friends said that this is the best pie they've ever eaten, four of them solidly omnivore and peanut butter chocolate fans. The creaminess in unbelievable, you will never, never, never guess the strange thing is in here. Okay. Disclaimer over.

Amazing Snicker's Pie

Crust:

2 Cups salted peanuts
1 1/2 Cups dates (10-12 ounces)
2 TBSP cocoa powder.

Whir this in food processor until everything sticks together and can be shaped into a ball. If it's too powdery add two more dates, too gooey add a few more peanuts or a bit more cocoa powder.

Press this into two tart pans, a 9x13, or a dozen ramekins or approximately 18 silicone cupcake liners. Press into just the bottoms or up the sides. Either way you may end up with leftover crust. If you do, roll it into balls and stick them in your fridge for a treat later. (Tastes a whole lot like the peanut butter coating on a Twin Bing...if you've ever loved those, you'll be wanting to make and eat just the crust).

Filling NOTE: (two parts to this -- you will use half right out of the processor and save half to mix with ganache so don't dump it all in the shells or you'll get cranky and frustrated.)

1 can white beans drained, rinsed and drained (1 2/3 Cup of DIY cooked white beans)
1/2 Cup non-dairy milk
1/2 tsp vanilla
2 TBSP arrowroot
1 Cup sugar (I used sugar, agave or maple syrup would work I think, but hold off on the milk until the rest is mixed in, I'm guessing you'll only need to add 1/4 to 1/3 cup)
1 Cup peanut butter

Whir this in the same food processor you already used for the crust, you don't need to wash it. When the consistency of firm pudding use 1/2 of the batter to put over your crust (crusts). Leave the remaining half of the filling in your processor. You'll be adding ganache to it.

Ganache:
2 Cup chocolate chips
1 Cup non-dairy milk

In sauce pan or over double boiler heat milk and add chocolate. Stir til chocolate melts.

Take 1/4 Cup of chocolate ganache, add it to the peanut butter mixture in the food processor. Whir. In the meantime take the remaining ganache and pour over the peanut butter layer in your pie/dessert. You could refrigerate at this point and let the ganache firm a bit. But I did not.

After you whir the peanut butter/ganache mixture you are going to plop or pipe (Ziploc bag with a whole in corner) the chocolate peanut butter mixture over the ganache. You can spread it if you want. But you don't have to. I piped in a big spiral for the tart and plopped in the ramekins.

Peanut Butter Caramel

1/4 Cup peanut butter
1/4 Cup sugar
1/2 Cup non-dairy milk
1/4 teaspoon salt
1/4 Cup chopped peanuts

Heat peanut butter, sugar and non-dairy milk in saucepan. Stirring constantly. Bring to a boil and boil 1 minute, still stirring. About at the minute mark the texture will change and it will begin to look and feel like caramel sauce. You want this. Add salt and peanuts and stir well. Pour or dollop this on the peanut butter chocolate layer of your dessert.

Chill at least an hour, three would be even better. The longer you chill the firmer and more fudgelike it gets. So delicious.