Vegan Chocolate Chili Pepper Mousse Recipes

VEGAN CHOCOLATE CHILLI PEPPER MOUSSE

Steps:

• Throw all ingredients in your blender and puree until smooth and well combined.
• You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
• Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
• Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my "simple but special" file.
• Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
• The different textures and flavours make this a winner on every level.
• **Please note - For those of you with severe wheat, gluten, and dairy allergies - The Green and Black's cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.

VEGAN CHOCOLATE MOUSSE

Steps:

• Set out silken tofu, drain, place in mixing bowl. Let it reach almost room temperature, blotting periodically.
• When it reaches near room temp, melt your chocolate chips in a double boiler or in microwave on 50% power until smooth.
• Place tofu and melted chips in blender and blend until smooth.
• Place in serving dish and add 1/2 tsp of vanilla. Cover and let sit in fridge until set, for about an hour.

AMAZING CHILI CHOCOLATE MOUSSE

Steps:

• Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
• Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
• Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
• Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
• Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
• Fill into ramekins or similar container.
• Chill overnight or at least 3-4 hours.