Each of the components of this Valentine of a dessert is excellent on its own—but for a real show-stopper, layer all 3 in clear goblets and garnish the final composition with fresh raspberries, as pictured, or even sliced fresh strawberries. Chambord is a raspberry liqueur. You may serve a kissel warm over vanilla or chocolate frozen yogurt or tofu ice cream, or serve it chilled, as a kind of thin fruit pudding with a dollop of silken tofu-based “whipped cream” made from 1 package silken tofu, 2 teaspoons raw cashew butter, 2 tablespoons honey and 1 teaspoon vanilla. Or make it into a chilled fruit soup by adding 11/2 cups red wine and 1 cup plain soy or milk yogurt, and whisking all together well. You may macerate strawberries and serve them over pancakes, french toast or waffles, over vanilla frozen yogurt or tofu ice cream, or over raspberry or chocolate sorbet. The macerated strawberries are also good when combined with other fresh fruit, such as sectioned oranges in late winter or blueberries and peaches in summer.
- Chocolate-Raspberry Mousse
- 1 oz. unsweetened chocolate, cut up
- 2 oz. semisweet chocolate, cut up
- 2 Tbs. raw (untoasted) cashew butter
- 21 oz. silken tofu, firm or extra-firm
- 2/3 cup granulated sugar, preferably organic
- 1/3 cup unsweetened cocoa
- 2 to 3 Tbs. Chambord
- Fresh raspberries, optional, for garnish
- Raspberry Kissel, optional
- 1 16-oz. bag frozen raspberries, thawed
- 3 to 4 Tbs. sugar
- 2 tsp. cornstarch
- Macerated Strawberries
- 1 pint fresh strawberries
- 1 Tbs. Chambord or Grand Marnier
- 2 Tbs. granulated sugar
- To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water. As they melt, place cashew butter in a food processor. Add silken tofu and sugar, and process until smooth, stopping to scrape sides down. Add melted chocolates, unsweetened cocoa and Chambord. Process again until very smooth, scraping down sides as needed.
- To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup. Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil. Stir cornstarch into reserved juice to make a smooth slurry. When berries are boiling, stir in cornstarch slurry. When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.
- To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise. Toss with 1 tablespoon Chambord and 2 tablespoons sugar. Set aside, and let stand until berries absorb flavor.
- To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes. Or just divide mousse alone. Cover, and refrigerate at least 1 hour before serving. Top with fresh raspberries, if available.
- Serving Size: SERVES 4 WITH MOUSSE ONLY SERVES 6 WITH TOPPINGS
- Calories: 540
- Carbohydrate Content: 91 g
- Fat Content: 14 g
- Fiber Content: 7 g
- Protein Content: 15 g
- Saturated Fat Content: 6 g
- Sodium Content: 135 mg
- Sugar Content: 72 g