I can't Believe It's Vegan Chocolate Mousse

Having vegan choices available for people is becoming a much more common request.  I've dabbled with baking/cooking both gluten free and vegan and it's not easy to find recipes that are really good.  Not just "Pretty good considering it's vegan/gluten free".

This is a recipe that does not use avocados (unlike my previous recipe) but uses aquafaba.  This is an amazing ingredient that an American vegan, Goose Wohlt discovered in 2015.  He found that the thick liquid from a can of chickpeas can be whipped into a meringue just like egg whites.  Yup.  Really!  

My wonderful friend and her family were my tasters for this one.  I usually try recipes multiple times before posting them but they were impressed and wanted this one.  So this is for you Jenn!  And no Scot, there is no whip cream in the recipe.

                                               (PICTURE TO FOLLOW)

Vegan Chocolate Mousse

¼ cup vegetable oil

1½ ounces bittersweet chocolate, chopped fine*

¼ cup unsweetened cocoa powder (I used dutch process)

½ tsp vanilla extract

½ cup aquafaba**

⅓ cup sugar

¼ tsp cream of tartar

pinch of salt

1. Microwave the oil and chocolate in a large bowl and stir to melt.  Add cocoa and vanilla and whisk till smooth.  Let cool.
2. Combine aquafaba, sugar, cream of tartar and salt in a bowl and whisk on high till there are soft peaks and the mixture is slightly glossy.
3. Whisk one third of the aquafaba mixture into the chocolate until fully combined.  Gently fold in the rest using a spatula and turning from the bottom of the bowl until uniform.  
4. Spoon into 4 serving bowls or 1 larger bowl.  Cover and refrigerate for 3 or 4 hours or up to 36 hours.

*Callabaut, what I used, has vegan friendly chocolate and 60 to 70 percent cacao for the chocolate is suggested. I am sure there are others but check the ingredients.

**BTW liquid from home cooked chickpeas won't whip up the same way.  So they say.

Brownie Pie

If there is a recipe to try from my blog and you love chocolate, this is the one.  I have served this multiple times and it's always a big hit.  It's always everyones "new favourite dessert" and "Can I have the recipe?".

This is an adaptation of a recipe of Christina Tosi's desserts from Momofuku Milk Bar Cookbook. 

I had made the Graham crust that was in the original recipe but I wasn't really happy with how it turned out and didn't think it added anything extra to the pie.  Plus it was a lot more work and ingredients than a regular graham crust.  So I'm including a standard Graham crust recipe. If you want to save time and make it easier for yourself, you can buy one.  It's really the brownie filling that's the show stopper.

For my over the top presentation, on each cut piece I dolloped whip cream and drizzled with caramel sauce and/or chocolate ganache.

Brownie Pie

Graham Crust:

1¾ cups graham cracker crumbs

1 Tbsp. sugar

6 Tbsp melted butter

Brownie Pie Filling:

4½ ounces (125g.) dark chocolate*

6 Tbsp. (85 g.) Butter (room temperature)

2 eggs (room temperature)

¾ c. (150 g.) Sugar

¼ c. (40 g.) All purpose Flour

3 Tbsp. (25 g.) Cocoa powder

¼ tsp. Table salt

½ c. (110 g.) Heavy cream

1. Graham Crust:  Toss all ingredients in a medium bowl until well coated.  If the mixture doesn't hold together when squeezed, add another teaspoon of melted butter.  Measure out ¼ cup of graham crumbs and set aside.  Pour the rest of the mixture into a 9 inch pie plate.  Pat down firmly all around the sides and across the bottom.  Let it set.  You can refrigerate (at least a week in advance) or freeze longer.
2. Filling:  Combine chocolate and butter in a microwave safe bowl and gently melt them together until smooth.  Microwave for 30 seconds then smaller increments until melted and stirring after each time.
3. In a stand mixer, whisk the butter and sugar together on high until fluffy and pale yellow and has reached the "ribbon" state.  This is when after you dunk the beater into the batter and wave it back and forth in the bowl, it forms a silky ribbon that falls and disappears into the batter.  It will take 3 to 4 minutes.
4. Change the whisk to a paddle attachment or by hand put the cooled chocolate into bowl and beat until incorporated fully.  About a minute.  Scrape down the sides of the bowl.
5. Add flour, cocoa powder and salt (if your flour or cocoa is lumpy, I suggest you sift it) and mix on low until everything is incorporated fully. About a minute.
6. With the mixer going, pour in the heavy cream.  Scrape down the sides of the bowl.
7. Remove bowl and fold in ¼ c graham crackers that you set aside (This adds a nice textural element to the batter but can be omitted).
8. Scrape the batter into the graham crust and bake for about 25 minutes at 350℉.  It should puff slightly on the sides and develop a sugary crust on top. (My oven on convection only takes 22 minutes).
9. Let cool on a rack.  Once cooled and wrapped, it can be kept up to a week in the fridge or longer in the freezer.
10. When serving cut small pieces as this is very rich. Garnish with whip cream, ice cream, caramel sauce and/or fudge sauce or serve as is.

*The recipe calls for 72% bittersweet chocolate which I've used and is great for dark chocolate lovers but I've also used just semi-sweet, and a combination of semi-sweet and unsweetened.  However, I have not tried Chipits in any of the combinations.

Easy Chocolate Mug Cake

We've all had those days when you have unexpected company or you just feel like having dessert but don't want to spend a lot of time making it.  If so, this recipe is for you.  It takes only a few minutes to throw together and 90 seconds to bake in the microwave.  You can gussy it up with caramel sauce, ice cream, whip cream, sprinkles....Your choice. 

Okay, it's not as good as a cake made from scratch but this is pretty darn good.  I have very discerning dessert eaters at my house and this hit the mark.

So go ahead, treat yourself.  Oh, these can easily be made vegan by using Oat or Almond Milk. 

Easy Chocolate Mug Cake    

                                                                                                            Makes 1 Mug Cake                                                 

3 Tbsp. Flour

3 Tbsp. Sugar

2 Tbsp. unsweetened cocoa powder*         

¼ tsp. baking powder

pinch of salt

3 Tbsp milk

3 Tbsp Vegetable Oil

Drop of vanilla extract

Extras:

2 soft caramel squares cut in half, or 2 squares caramilk

1 Tbsp. chocolate chips

! Tbsp. finely chopped pecans

Toppings:

Whip cream, ice cream, marshmallow cream, caramel sauce

1. In a 12 ounce microwave safe mug**, combine flour, sugar, cocoa powder, baking powder and salt.  Break up any lumps of flour or cocoa until well combined.
2. Add the milk, oil and vanilla and stir with fork until mixed through.
3. Add any extras and stir.
4. With a wet paper towel, clean the inside rim of the mug right to the batter.
5. Microwave for 90 seconds.  
6. Serve with your favourite topping.

* I used Dutch Process cocoa powder for a darker chocolate flavour

** Fill a measuring cup with 12 ounces of water to check the size of your mug.  Too small and you'll find cake overflowing the mug.