Sunday, April 28, 2013

#Vegan Chocolate Mousse for #SundaySupper

The theme for this week's #SundaySupper is New Cooking Adventures hosted by Conni aka as The Foodie Army Wife.  So it was the perfect time to challenge myself to make a Chocolate Mousse that not only the girlies can eat, but one that is also completely vegan plus - as the name implies - "moussey" in today my adventures in chocolate mousse..

Full disclosure, I have made Vegan Chocolate Mousse as a dessert for Christmas and used Silken Tofu for it.  It was very, very delicious - rich, and flavorful but more like a pot de creme than a mousse. Take a look
Coconut milk, would be an option to get the texture but I most be one of the few people that does not like the coconut flavor if its not part of the dish; after all it is supposed to be Chocolate Mousse and not Chocolate Coconut Mousse.  What to do?  So I talked with my friend Leather - an amazing chef  whose children go to school with both of my girls - and asked him for some advice.  "It's all how much air you put into it" he told me and also told me that water, sugar, and chocolate could do the trick.  "You just have to put a lot of air into it"...I tried - it tasted great, but it in the freezer (that was my bad) to let it set all turned more into a chocolate sauce.  But I was not going to give up! My girls MUST taste Chocolate Mousse, right?! Leather shared another trick with me, "you could add Xanthan gum to tighten it up..." -  For my third try I purchased some Xanthan gum in the bulk section at New Seasons Market and here is the result....

Yes, it worked out!!!  I was so excited - but yes, the KitchenAid was going for at least 30 minutes straight.  The result was amazing - we served to our friends Larissa & Martin at a dinner party that night.  The reviews were "moussey" - Take a look at Larissa

....Oh, yes -this was so exciting!!! So next time I will try lemon mousse, or maybe hazelnut mouse, oh the options are now endless....

Vegan Chocolate Mousse
  • 1-1/4 C Wildwood Soy Creamer plus 2 Tbs reserved
  •    1/2 C Sugar
  •        4 ox. Ghiradelli 100% cacao unsweetened
  •     1/8 tsp Xanthan Gum
  •         1  Tb Corn starch
    Vegan Chocolate Mousse - from start to finish
  1. Pour Soy Creamer into a stand kitchen mixer and beat with a wire whip at medium to high speed,
  2. After about 5 minutes add the sugar,
  3. Melt chocolate 
  4. Slowly pour melted chocolate into the soy creamer / sugar mixture - continue to beat it
  5. Beat for at least another 10 minutes
  6. In a separate little bowl combine Xanthan Gum with Corn Starch, and the reserved 2 Tbs of soy creamer. Mix until all lumps are worked out
  7. Slowly pour the mixture into the the bowl - continue beating until the mousse starts to come together and forms tiny little peaks
  8. Pour into serving dishes and let rest in fridge for at least two hours before serving

For serving, I added some defrosted strawberries and Vegan Whip Cream (Soya Too!) - but you can also just serve with with Vegan Whip, or none, or just fruit, or just plain...
Vegan Chocolate Mousse

Now take a look about the adventures the rest of the #SundaySupper team went on today....

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie  
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife  

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife

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