Recipes * Valentine’s Day
This is what you’ve been waiting for … chocolate. Chocolate in a delectable, delightful, delicious dessert. Because that’s what Valentine’s Day food is all about.
These recipes do not disappoint. They are amazing. AND – bonus points – they are healthier than the big ol’ heart-shaped box of chocolates, for sure.
Enjoy.
♥ ♥ ♥
This mousse is rich and chocolate-y.
Chocolate Mousse I
Yellow ~ Serves 4*
one 10 oz. bag Tropical Source brand non-dairy chocolate chips
1 box Morinu soft silken tofu, drained
3/4 cup soy milk
1 Tablespoon maple syrup
Melt the chocolate chips in a double boiler, or in a Pyrex bowl over a pan of boiling water. Place remaining ingredients in a blender (or food processor with the blade attachment) and process until smooth. Add melted chocolate and blend thoroughly. Spoon into individual ramekins, sherbet glasses or dessert cups. Refrigerate. Mixture will set after cooling for 1-2 hours.
♥ ♥ ♥
This mousse is lighter and more like whipped cream.
Chocolate Mousse II
Yellow ~ Serves 4*
one box of SoyaToo soy whip (whipped cream substitute)
3 Tablespoons organic cane sugar (do not use Sucanat)
3 Tablespoons cocoa powder, sifted
Whip the SoyaToo with a mixer as directed on the package. Sprinkle with the sugar and cocoa powder, and whip for another 30 seconds to combine. Use a rubber spatula to scrape down the sides of the bowl and whip for 30 seconds more. Spoon into dessert dishes and refrigerate.
*unless you use it to re-enact the refrigerator scene from 9-1/2 Weeks
♥ ♥ ♥
Chocolate Lovers’ Hazelnut Macaroons
Yellow ~ Makes 2-1/2 dozen cookies
1 cup hazelnuts
1 cup Sucanat
1/2 cup unsweetened cocoa
2 oz unsweetened chocolate chips (or Tropical Source chips)
1/8 teaspoon salt
2 large organic egg whites
1 teaspoon vanilla extract
Preheat the oven to 350F. Place the hazelnuts in a 9×13 metal baking pan, and bake 15 minutes, or until golden brown. Cool. Line two large cookie sheets with foil. Place the hazelnuts in a clean dish towel and rub them back and forth to remove the skins. In a food processor fitted with the metal blade, process the hazelnuts, Sucanat, cocoa, chocolate chips, and salt until the nuts and chocolate are finely ground. Add the egg whites and vanilla and process until blended. On a prepared cookie sheet, drop the dough by rounded teaspoons, using another spoon to release batter. Leave 2″ between cookies. Bake 10 minutes, rotating sheets between upper and lower racks halfway through baking, or until the tops feel firm when pressed lightly. Cool on the cookie sheets on wire racks.
♥ ♥ ♥
These are great brownies. For a special dessert, serve with Soy Dream French Vanilla “ice cream” and some fresh strawberries.
Killer Brownies
Yellow ~ Makes 16
4 oz unsweetened chocolate
1 cup Earth Balance soy margarine (that’s 1/2 tub)
1-3/4 cups Sucanat
4 large eggs
1 Tablespoon vanilla extract
1 cup unbleached all-purpose flour, or whole wheat pastry flour (sifted)
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
Preheat oven to 325F. Lightly grease and flour a 9×9 or 8×8 baking pan.
Over the lowest possible heat, melt chocolate and Earth Balance in a small saucepan, stirring occasionally. Set aside to cool to room temperature.
Combine the Sucanat, eggs, and vanilla in a medium-sized mixing bowl. Whisk together until slightly frothy. Add cooled chocolate mixture and mix until just combined. Add flour and salt and mix until well-combined. Add walnuts if desired, and mix.
Place batter in pan and bake for 25-30 minutes, or until a tester comes out clean.
