February 10, 2012

Sweet-and-spicy chocolate mousse

Cook: 4 minutes
Prep: 4 minutes
Chill: 3 hours
Servings: 4
Note: Adapted from "Jazzy Vegetarian," by Laura Theodore. This dessert will not be as fluffy or stiff as traditional mousse.
1 cup unsweetened soy or almond milk
3 1/2 ounces bittersweet chocolate, broken into 1/4- to 1/2-inch pieces
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon vanilla
Shaved chocolate, fresh berries, optional
1. Heat the soy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the chocolate, maple syrup, cinnamon, cayenne and vanilla in a blender. Pour in the soy milk; process until smooth and frothy, stopping to scrape down the sides of the blender jar.
2. Pour the mixture into 4 dessert cups; refrigerate until set, at least 3 hours. Serve chilled. Garnish with shaved chocolate and fresh berries, if you like.

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