Yesterday, my husband arrived home after 10 days away. Of course, I planned a special welcome home meal for him, including a delicious dessert (that is what I do best, after all!)
You know those fancy restaurants where you get a trio of desserts? Three little morsels of something that all complement each other perfectly? I thought that a couple of tastes of something small might be more appealing to my poor jet-lagged man than plonking a big dessert in front of him, so I decided to attempt The Trio.
Sadly, I have classic, pretty round plates rather than ultra-modern, fashionable square/rectangular ones, so excuse the presentation. It would have looked better laid out on a long, rectangular plate, but never mind.
Firstly I baked mocha brownies, using the same recipe from my previous brownie post, halving it as I didn’t need as much, and adding a good big tablespoon of instant espresso powder at the same time as the cocoa powder. These were delicious – the recipe worked well again, and you could discern the coffee taste, but it didn’t overwhelm the chocolatey depths. I cut these into very small squares and attempted to artistically tower two of them on each plate.
Next, I did chocolate dipped strawberries. Strawberries are gorgeous here at the moment, and I had decided to go with a chocolate theme. I’m sure no one needs me to tell them how to make these – but just in case, it was dark chocolate (check to make sure it is dairy free – I used Lindt 70%) melted in a pyrex dish over a pan of simmering water, wash and dry the strawberries, dip into the chocolate, chill on greaseproof paper in the fridge, serve. Simple!
I had a little bit of chocolate left over after the strawberries, so I got another square of greaseproof paper and made some chocolate decorations. I simply used a knife to drizzle some of the melted chocolate into the shape of two hearts, to sit atop my mousse, and then a sort of artistic (!) wiggly thing that was destined to be balanced upon the brownies.
The final component of my trio was vegan chocolate mousse. This is also my new recipe for the week as part of my recipe challenge.
I used a recipe from Sweet Vegan by Emily Mainquist. It comprised silken tofu, melted chocolate, tofu cream cheese, tofu sour cream and icing sugar. I wasn’t sure how it was going to turn out, but it worked really well. I quartered the recipe as I only needed a tiny amount, planning to serve my little tastes in shot glasses.
As usual, I have adapted the recipe slightly, including simplifying some of the steps – it still worked fine my way. I have shown the quantities for the small amount I made. For reference, this amount would serve two generously, or four if served in tall shot glasses like I did. The original recipe, which makes four times this, says it serves five, but they must be five enormously hungry people!
Recipe challenge – vegan chocolate mousse
- 200g silken tofu, drained
- 90g chocolate – the recipe specifies chocolate chips but I just bashed up a bar
- 57g tofu cream cheese
- 27g tofu sour cream
- 35g icing sugar
In a food processor, whiz the tofu until it is all creamy and smooth, scraping down the side of the bowl.
Meanwhile, melt the chocolate either in the microwave or over a pan of simmering water.
Add the chocolate to the tofu and whiz until well combined.
Add the cream cheese, sour cream and icing sugar to this chocolate tofu mixture and keep processing, scraping down the sides, until it is very well blended.
Put into whatever receptacles you plan to serve it in, and chill for at least 30 minutes, but preferably a couple of hours.