In case you are looking for a decadent and easy dessert for Valentine’s Day (that’s totally fabulous), give this recipe a try! I created the recipe for a TV segment that I did this morning, using our brownie mix. Unfortunately I wasn’t permitted to show my mix on the segment, but just know that I used a package of Julie’s Original GF Fudge Brownie Mix for the brownies!
Before I get to the recipe, I want to share a tiny bit about the ingredients. For the secret mousse ingredient (shhh, don’t tell anyone it’s tofu), use MoriNu if possible. It’s the best for desserts like this, and even comes in organic. For the cherries, I found a jar of pitted dark cherries at Trader Joe’s. They worked great, but any jarred pitted cherries should do just fine. For the brownies I used our chocolate fudge brownie mix, which is of course both vegan and gluten-free. And, last but not least, the whipped topping. I used Coco Whip from So Delicious, which is the the bomb! It’s gluten-free and vegan and made from coconut milk. It’s a healthy version of Cool Whip and I am over-the-moon crazy for this stuff!
Oh, and I whipped this all together in my blender. I just use the smoothie button to get the mousse nice and smooth. You can also use a food processor too. Just make sure to stop and scrape the sides down periodically.
Let me know if you give this recipe a try. I know that it will be on regular rotation around here (along with a giant kale salad). Oh, and I almost forgot. I’ve also got the video for you here too.
- 1 (12.3 ounce) MoriNu silken firm or extra firm tofu (room temperature)
- 1 1/4 cups dairy-free semisweet chocolate chips
- 2 tablespoons soy or almond milk
- 2 tablespoons dark rum
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- About 1/2 pan baked brownies
- 1 jar pitted cherries, drained
- So Delicious frozen Coco Whip, or other whipped topping of choice, thawed
- In a microwave-safe bowl, combine the chocolate chips and soymilk and heat on high for 30 seconds. Give the chocolate a stir and heat for another 30 seconds. Stir until the chocolate is completely melted, smooth and shiny. If the chocolate is not completely melted after stirring, heat for another 15 to 20 seconds. Add the rum and gently stir until mixed. Alternately you can melt the chocolate in a double boiler.
- In a blender or a food processor, add the tofu and melted chocolate mixture and blend until super smooth. Add the powdered sugar, and vanilla extract and blend again until mixture is smooth and fluffy. You can use the mousse immediately, or let it chill for several hours or overnight. This will give it more of a mousse-like texture.
- Cut the brownies into small pieces. You will probably only need half of a pan. In small canning jars or glasses, place a small layer of brownie pieces. Top with a layer of the mousse. Sprinkle with some of the drained cherries. Place a dollop or two of the whipped topping over the cherries. Repeat the layers until the jar or glass is almost filled. Repeat with remaining glasses.
- Copyright © 2015 Julie Hasson