Vegan Chocolate Cups with Decadent Chocolate Mousse

Name: Vegan Chocolate Cups with Decadent Chocolate Mousse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 3 Tbsps brown rice syrup; 283 grams Enjoy Life® Chocolate Chips; 2 teaspoons Spectrum shortening (do NOT substitute with butter, oil or margarine); 340 grams package Silken SOFT Tofu* (brought to room temperature); 1 teaspoon vanilla extract; 8 balloons (water balloon size)

You can never have too many side dish recipes, so give Vegan Chocolate Cups with Decadent Chocolate Mousse a try. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 187 calories. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. This recipe is typical of Creole cuisine. It will be a hit at your valentin day event. A mixture of silken tofu, vanillan extract, chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Blow up 8-10 balloons.Line a baking sheet with parchment paper. Set aside.Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.Dip balloon into melted chocolate, coating about 1/3 of the balloon.

Ingredients you will need

Chocolate Chips

Shortening

Chocolate

Dip

Equipment you will use

Baking Paper

Baking Sheet

Microwave

Let excess chocolate drip off. Repeat this step one additional time.

Ingredients you will need

Chocolate

Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.

Equipment you will use

Baking Paper

Place baking sheet with dipped balloons in refrigerator to set (about 30 minutes).Once balloons are set, release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed. Return the chocolate bowls to the refrigerator.Using a hand mixer, blender, or food processor, blend tofu until smooth. Set aside.Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.

Ingredients you will need

Chocolate Chips

Chocolate

Tofu

Equipment you will use

Food Processor

Baking Sheet

Hand Mixer

Microwave

Blender

Bowl

Add brown rice syrup to the melted chocolate.

Ingredients you will need

Brown Rice Syrup

Chocolate

Mix until combined. Chocolate should “seize” and pull away from the sides of the bowl, almost forming a ball.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.Chill in refrigerator until set (at least 2 hours).Fill each bowl with approximately 4 tbsp of mousse before serving.

Ingredients you will need

Chocolate

Vanilla

Tofu

Equipment you will use

Bowl

Garnish with fresh fruit if desired.

Ingredients you will need

Fresh Fruit

Equipment

Ingredients

Servings:

3Tbsps

brown rice syrup 283grams

Enjoy Life® Chocolate Chips 2teaspoons

Spectrum shortening (do NOT substitute with butter, oil or margarine)340grams

package Silken SOFT Tofu* (brought to room temperature)1teaspoon

vanilla extract 8

balloons (water balloon size)

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Joyce Vineyards Albarino with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.