| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive09 |
1 |
servings |
INGREDIENTS
|
|
Two 10 1/2 ounce containers Mori-Nu lite; silken tofu |
| 3 |
tb |
Maple syrup |
| 1/4 |
c |
Packed brown sugar |
| 2 |
tb |
Tia Maria or other coffee liqueur |
| 1/3 |
c |
Plus 1 tablespoon good quality cocoa |
|
|
; powder |
| 2 |
ts |
Instant espresso |
| 1/4 |
ts |
Ground cinnamon |
| 2 1/2 |
c |
Fresh raspberries; well rinsed, or |
|
|
; frozen, thawed |
| 1/3 |
c |
Fresh orange juice |
| 1/2 |
|
Lemon; Juice of |
| 2 |
tb |
Granulated sugar |
| 1/2 |
c |
Raspberries |
| 4 |
|
Mint leaves |
INSTRUCTIONS
MOCHA CHOCOLATE MOUSSE
RASPBERRY SAUCE
GARNISH
To prepare the mousse, combine all ingredients in the bowl of a food
processor and puree until creamy, about 2 minutes. Transfer the
mousse to a bowl, cover, and refrigerate.
To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and
the remaining ingredients in the bowl of a food processor and puree
until smooth. Strain the raspberry sauce through a fine strainer
(rubbing with a rubber spatula to work through the mesh) into a small
bowl. Mix in the remaining 1 cup of whole raspberries, cover, and
refrigerate for about 15 minutes.
Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses
or small glass dessert bowls, spreading out evenly. Top with a layer
of raspberry sauce. Repeat, ending with a layer of mousse. Chill for
at least 20 minutes. Garnish with some whole raspberries and a mint
leaf.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9158
Converted by MM_Buster v2.0l.
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