Best 3 Vegan Chocolate Chilli Pepper Mousse Recipes
Indulge in a culinary symphony of flavors with our delectable Vegan Chocolate Chilli Pepper Mousse recipe. This luscious mousse combines the richness of dark chocolate with a hint of spice from cayenne pepper, creating a tantalizing contrast that will tantalize your taste buds. Crafted with wholesome plant-based ingredients, this mousse is a guilt-free treat that offers a symphony of textures, from the velvety smoothness of the mousse to the delightful crunch of the cacao nibs.
For those seeking a classic chocolate experience, our Timeless Chocolate Mousse recipe is an ode to simplicity. Made with just a few staple ingredients, this mousse embodies the essence of chocolate's decadent flavor. Dive into its rich, creamy texture and savor the pure indulgence of chocolate in its most timeless form.
For a refreshing twist, our Raspberry Chocolate Mousse is a delightful fusion of sweet and tangy flavors. The vibrant raspberries add a burst of color and a delightful tartness that perfectly complements the richness of the chocolate. This mousse is a symphony of flavors that will leave you craving more.
Lastly, our decadent Chocolate Avocado Mousse is a testament to the versatility of avocado. This mousse combines the creaminess of avocado with the richness of chocolate, resulting in a luscious and incredibly smooth texture. Enriched with the healthy fats of avocado, this mousse offers a delightful indulgence without compromising on nutrition.
VEGAN CHOCOLATE CHILLI PEPPER MOUSSE
This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect blend of sweet and spicy. The tofu gives you some protein, and that lovely creamy texture that gets better when set. The cocoa adds that vital decadence that is a prerequisite in any great chocolate mousse, and the nut butter and vanilla give it an added dimension that stops it from being flat. Just a touch of agave to sweeten the deal, and some chilli for a final kick. I am not really a peanut butter fan for many reasons and do not use it very often. But I can't deny the flavor it brings to this. I prefer to use raw almond butter as a healthier option. Hazelnut butter works well too. It is all a matter or personal preference. You can also make this mousse without the chili. It still tastes wonderful, but I find that the heat lifts the heaviness of the cocoa and just gives the whole taste sensation an extra burst.
Provided by The Blender Girl
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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 CHILI PEPPER MOUSSE
Categories Chocolate Dessert Freeze/Chill Quick & Easy Vegan
Yield serves 4-6
Number Of Ingredients 6
Steps:
- 1. Throw all ingredients in your blender and puree until smooth and well combined. 2. You might have to stop and scrape the sides of your blender to make sure it is all mixed through. 3. 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. 4.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. 5. Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds. **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
Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes this even a bit healthy! For the ingredients I recommend almond or soy milk. Skip some of the others like rice milk which is too watery. If you're doing this totally vegan, look for vegan chocolate chips. Regular semi-sweet chocolate chips typically contain some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite). This is the shelf stable silken tofu found with the Asian foods. If you can't find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.
Provided by thesinglebite
Categories Lactose Free
Time 10m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes.
- Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly.
- Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!
Nutrition Facts : Calories 252.6, Fat 14.9, SaturatedFat 7.8, Sodium 9.1, Carbohydrate 29.5, Fiber 2.6, Sugar 24.2, Protein 6
Tips:
- For a richer mousse, use dark chocolate with a cocoa content of 70% or higher.
- To make the mousse extra smooth, blend it in a food processor or high-powered blender until it is completely smooth.
- If you don't have a food processor or high-powered blender, you can make the mousse by hand. Simply whisk the chocolate and coconut cream together until they are smooth and then fold in the whipped coconut cream.
- To make the mousse ahead of time, store it in the refrigerator for up to 3 days. When you're ready to serve, let it sit at room temperature for 30 minutes before serving.
- Garnish the mousse with a sprinkle of chili powder or cayenne pepper before serving.
Conclusion:
This vegan chocolate chili pepper mousse is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich, creamy, and has a hint of spice that will tantalize your taste buds. Whether you're looking for a special treat or a simple dessert to enjoy after dinner, this mousse is sure to please.
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