Vegan Chocolate Chili Pepper Mousse Recipes

VEGAN CHOCOLATE CHILLI PEPPER MOUSSE

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.

CHOCOLATE CHILLI MOUSSE

Steps:

• Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.
• Beat the egg yolks and sugar until pale and thick.
• Whisk egg whites in a nother bowl until stiif .
• Using a metal spoon fold the melted choclate into the egg yolks.
• Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.
• Fold in the whipped cream.
• Gently fold in the egg whites.
• Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.
• Sprinkle remainder of pistachios over the mousse just before serving.

AMAZING CHILI CHOCOLATE MOUSSE

Steps:

• Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
• Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
• Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
• Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
• Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
• Fill into ramekins or similar container.
• Chill overnight or at least 3-4 hours.

VEGAN CHOCOLATE MOUSSE

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!