Vegan Desserts

Chocolate Mousse Raspberry Parfait

Aseptic boxed tofu provides an excellent vehicle for creating an elegant rich chocolate dessert in just a few minutes. Use an excellent vegan semi-sweet chocolate for the best taste.

Yield: 4 servings

Ingredients

12 ounces fresh raspberries

1 package Mori-Nu Extra Firm Tofu, aseptic box

10 ounces of a great semi-sweet chocolate

1/8 cup Trader Joe's or Wildwood Soy Creamer

2 teaspoons pure vanilla extract

4 tablespoons agave nectar

1 box Soyatoo

1 package Biscotti Cookies

Tools

Cuisinart Elite or Bamix
Cuisinart Stand Mixer, wire whisk
4 pretty glasses, 10 ounces each
spatula
double boiler
measuring cups and spoons

Preparation

The Cookie Crumbs

The Cuisinart Elite fitted with the smaller knife blade and using the smallest bowl, will provide the best way to pulverize one package of Biscotti Cookies. You could also use some other vegan cookie, but I personally love the Biscotti flavor... gingery.


Remove the knife blade and pull the bowl out of the larger Cuisinart Elite Bowl and set aside.

The Tofu

Use the middle workbowl of the Cuisinart Elite fitted with the knife blade and add the entire aseptic boxed extra firm tofu. Run the machine till the tofu is completely smooth with no lumps. The Bamix Immersion Blender could also be used with the large beaker to achieve the blending of the tofu.

NOTE: Leave the Cuisinart set up so that you can simply add the melted chocolate mixture.

Melt the Chocolate

Use a double boiler over medium heat to melt the chocolate, soy creamer, and agave nectar until smooth. Do not let the water in the double boiler boil or it will ruin the chocolate. You may want to turn the heat off once it reaches a simmer and just continue to whisk the chocolate till the ingredients are melted and smooth.

Remove the melted chocolate from the heat and whisk in the vanilla extract.

Combine the Tofu and Melted Chocolate

Drizzle the chocolate into the tofu and pulse till completely distributed throughout the tofu. The mixture should look like a rich velvety chocolate mousse.

Set aside.

Soyatoo Before Whipping

Whip the Soyatoo

Open a box of aseptic Soyatoo and place in the Cuisinart Stand Mixer fitted with the whisk attachment. Whip the Soyatoo till it triples in volume and holds its shape. It will be the consistency of heavy whipped cream.

Set aside.

Soyatoo Triples in Mass When Whipped

Fill the Parfait Glasses

Spoon a layer of the Biscotti cookie crumbs into the bottom of each glass.


Festive Glass With a Cookie Crumb Layer, Chocolate Mousse, and Fresh Raspberries

Spoon a layer of the chocolate mousse over the cookie crumbs… take care not to dribble onto the sides of the glass as you enter.

Press fresh raspberries over the entire surface of the chocolate mousse.

Top with a layer of the whipped Soyatoo.

Dust the top with a tablespoon of the cookie crumbs and a few fresh raspberries.

Cover the glasses with plastic wrap and refrigerate for at least 2 hours before serving.

Presentation

The Vegan Chocolate Raspberry Parfait makes an elegant dessert with minimal effort. If raspberries are not available, try sliced strawberries.

The Chocolate Mousse is VERY RICH, so don't try to serve too much!

You could even use smaller stemmed glasses and create 8 portions rather than 4.

The Vegan Chocolate Raspberry Parfait