Monday, October 22, 2012

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.