Comments on: Yid.Dish: A Break From CSA Land – Chocolate Mousse

By: The Shmethicist

The Shmethicist — Thu, 19 Mar 2009 23:44:57 +0000

Like Becca, I use silken tofu – which I put in the food processor with cocoa powder, maple syrup, and a little cinnamon. Pareve! Vegan! And so good no one ever guesses it’s tofu!

But my favorite part? No guilt! I mean, I am eating tofu, people. Luscious, chocolatey tofu . . .

By: Miri Levitas

Miri Levitas — Tue, 17 Mar 2009 04:18:36 +0000

Tracy F, I agree about just reading the recipe. However, I made the mousse again last night and it tasted great! Also, I couldn’t agree more about the eggs – grass fed is so important. They taste and look better, and are better for you. Free range doesn’t actually mean they roam free at all – go for the grass fed! Great tip about craigslist!

Alix, what a great dairy alternative! Would also be a good option for the lactose intolerant among us.

By: alix

alix — Mon, 16 Mar 2009 18:35:26 +0000

I recently made a chocolate mousse with coconut milk rather than cream. It’s non-dairy, but not vegan, as it has eggs. It was delicious too, and while I don’t keep kosher, I thought it would be the perfect dessert to serve after a meat meal, for those who miss their decadent desserts. The recipe can be found in Myra Kornfeld’s “The Healthy Hedonist,” one of my favorite cookbooks.

By: Tracy F

Tracy F — Mon, 16 Mar 2009 18:01:24 +0000

With chocolate mousse, it’s almost enough just to read the recipe.

I like your point about the grass fed and/or organic eggs. They are really superior to factory farm eggs. I’ve recently started buying eggs from a man not far from my house who keeps chickens. The egg yolks are so much more yellow than store-bought eggs, and the flavor and body of the eggs are thicker and tangibly possessing more nutrients. For people who want to experience real eggs, look on craigslist if it is available to you. Local producers often advertise there.

By: Miri Levitas

Miri Levitas — Mon, 16 Mar 2009 17:13:52 +0000

Sorry, I should have clarified. I live in San Francisco – both Guittard and Ghirardelli are local to the area. Enjoy the recipe!

By: shev

shev — Mon, 16 Mar 2009 05:47:05 +0000

Looks yummy!

What’s SF?

By: Becca

Becca — Mon, 16 Mar 2009 04:16:09 +0000

It was so interesting reading this post a day after I made my family’s own chocolate mousse recipe with friends! Ours sounds unusual but tastes wonderful:

Ingredients: 1 package silken tofu, 1 12-oz. bag pareve chocolate chips, 1 tsp. vanilla
Directions: Melt chocolate chips in microwave, process tofu in food processer, add chocolate and vanilla, process until smooth.

By: Rivka

Rivka — Mon, 16 Mar 2009 01:38:00 +0000

looks like a winning recipe — thanks for sharing!

By: avigail

avigail — Mon, 16 Mar 2009 00:19:03 +0000

i love the empty ramekin shot! very cute, miri