Vegan Chocolate Chilli Pepper Mousse Recipes

VEGAN CHOCOLATE ORANGE MOUSSE

Steps:

• Melt chocolate in a double boiler on low heat.
• Put all other ingredients in the blender and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth.
• Once the chocolate is melted, add to the Vita-mix and blend some more.
• Pour in a big bowl or individual serving bowls. Refrigerate for at lest 1 hour .
• Serve garnished with orange rind and fresh mint.

VEGAN CHOCOLATE MOUSSE

Steps:

• Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

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.

RED PEPPER MOUSSE

Steps:

• Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
• Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
• Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
• Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
• Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.

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.

VEGAN CHOCOLATE CHILI PEPPER MOUSSE

Steps:

• 1. Throw all ingredients in your blender and puree until smooth and well combined. 2. You might have to stop and scrape the sides of your blender to make sure it is all mixed through. 3. 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. 4.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. 5. Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds. **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.