e strawberry puree mixture. Freeze for at least 1 hour, covering
Melt vegan chocolate chips on stove top until creamy.
Add silken tofu and melted chocolate to blender or food processor and blend until well combined.
Divide chocolate mousse between 4 glasses and garnish with berries and sprigs of mint.
small paintbrush, paint melted chocolate thickly over insides of 8
ater, stirring occasionally, until the chocolate mixture is smooth. Cool the
t room temperature, salt for cake and filling. Put
White chocolate mousse:
In a bowl, on
n microwave oven on high for 1 minute.
Add cream
o prepared pan and bake for 12-15 mins, until a
To make the chocolate mousse, gently heat chocolate and 1/3 cup cream
ith baking paper.
Combine chocolate and butter in a small
coa powder, espresso powder, and chocolate.
Pour in the boiling
ell combined.
Stir in chocolate chips. They should be evenly
tal chopping blade.
Process for 20 to 30 seconds, until
n also use your favorite Chocolate American Butter Cake if
crowaveable bowl melt 1 cup chocolate chips and butter together. You
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.
For the chocolate cake batter:
Preheat
ean. Let cool in pans for 10 minutes, Remove from
ool& Chill.
Spread the chocolate mousse (Instructions follow) over top.
double boiler, combine the chocolate, butter and sugar. Stir until