Chocolate Mousse on the Loose
Chocolate Mousse On The Loose for a Sweetheart
Yield: 11 1/2 pint mason jars (8 if no Biscoff Crumbs are used)
Ingredients for the Mousse
- 2 Trader Joe’s Swiss 72% Cacao Dark Chocolate Bars, 3.5 ounces each
- 2 tablespoons Jarrow Organic Extra Virgin Coconut Oil
- 1 package Mori-nu Organic Silken Tofu, 12.3 ounces in an aseptic box
- 1 tablespoon homemade vanilla extract and the paste from one whole soaked vanilla bean
- 4 tablespoons Trader Joe’s Soy Creamer
- 3 tablespoons agave nectar
- pinch of sea salt
- 15 Biscoff Cookies, crushed
Ingredients for the Coconut Whipped Topping
- 1 can 13.66 ounces, Thai Kitchen Organic Full-Fat Coconut Milk, refrigerated
Add water to the double boiler or pan of choice and once it comes to a simmer, turn it off and place a glass bowl, not touching the water on the top of the pan.
Pour the broken chocolate bars into the bowl and add 1 tablespoon of organic extra virgin cold pressed coconut oil, I use Jarrow's.
Leave the mixture to soften and melt.
Every two or three minutes give the chocolate a stir to move the top pieces to the bottom… the whole bowl will melt be the time you’ve finished preparing the tofu.
Open the tofu box and drain off the liquid.
Add the tofu to a Cuisinart fitted with the knife blade and whirl till completely smooth… use a spatula to scape down the sides at least two times.
The Tofu Must Become as Smooth as Mayonnaise.
Pour the melted chocolate into the creamed tofu and pulse several times.
Scrape down the sides again and whirl for about 30 seconds.
Add the vanilla, agave, soy creamer, and sea salt.
Blend again for 15 seconds.
Set aside while creating the Whipped Coconut Cream Topping.
The Whipped Coconut Cream Topping
Open a can of Thai Kitchen Organic Full Fat Coconut Milk that has been chilled overnight.
Invert the can and open from the bottom.
Remove the lid and pour the thin coconut liquid off and save for another recipe.
Scrape out the thick coconut milk from the can into a high-sided bowl or Bamix jar.
Use a Bamix Immersion Blender, Cuisinart or a mixer fitted with a whisk attachment and beat the coconut cream till smooth and fluffy.
NOTE: I tried doing mine with a whisk, but it took lots of muscles to loosen up the coconut milk and get the lumps smooth and creamy. Therefore, I suggest a mixer or Cusinart for faster results.
Add 1 1/2 teaspoons of homemade vanilla extract plus the paste from one soaked vanilla bean… put the vanilla bean pod back into the vanilla jar to continue flavoring the vanilla extract liquid.
Add 3 or 4 tablespoons of agave nectar… more or less - your call on sweetness.
Add a pinch of sea salt.
Whisk the bowl’s contents again and refrigerate in a covered container till later.
The Cup Assembly
For texture, I added crumbed Biscoff Cookies that I had left over from another dessert… just Biscoff Cookies pulsed with a tablespoon of coconut oil.
I added 1 tablespoon of the cookie crumbs to the bottom of 11 half-pint jars and pressed the mixture tightly into the bottom of each using my thumb.
Fill each jar with a heaping soup spoon full of the the chocolate mousse and fill to the line where the lid fits.
I used a small offset spatula to press the mousse layer flat and tapped the jars to eliminate any air bubbles.
Top each cup off with a large soup spoon full of the Whipped Coconut Cream and again, use the offset spatula to smooth the surface.
Screw on the lids and refrigerate overnight.
For fancy parties, tie a ribbon around the tops of each jar that matches the table deco or create presentation flags to add just before serving. Happy Birthday, The LORD is RISEN! LOVE U! Be creative! Everyone loves a elegant surprise!
Serve Chocolate Mousse on the Loose with a very small SPOON!
This is VERY RICH, so eat it slowly with sips of your favorite coffee on the side!