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Silken Chocolate Mousse CakeFrom Hannah Kaminsky's My Sweet Vegan cookbook. This dessert is wonderfully rich, and chocolatey, and smooth!! The middle layer was not as firm as the cookbook's picture, probably because it needed more time to chill in the refrig. (I only gave it 4 hours). Oh gee ... too bad!! Didn't affect the taste one iota!! My non-vegan co-workers devoured the entire thing in half an hour!! This one's super easy to make .... the food processor does all the work. You just mix, and pour into the pan and chill (no baking needed). Hannah said to use a carrot scraper to make chocolate curls for the topping. I never could get the hang of that, so I just used a microplane grater and got the wonderful topping of grated chocolate on top that way! No flour at all in this ... totally gluten free! The bottom crust is a wonderfully chewy almond meal-cocoa mixture.
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