![]() ![]() ![]() Preheat oven to 350☏ and line a muffin pan with paper liners. Transfer the mousse to an air tight container or a bowl covered in saran wrap and let chill for an hour. Once melted, remove from heat and let cool for 5 more minutes, stirring occasionally.Īdd the chocolate to the tofu and blend until well combined, use the spatula to scrape down the sides of the blender every so often. Use a rubber spatula to mix the chocolate as it melts. Fill the sauté pan with chocolate chips and bring the water to a boil. Obviously you don’t have a double boiler so take a small sauce pan and fill half way with water. In a double boiler, melt the chocolate chips. Add the soy milk, agave and vanilla extract. Prepare the mousse first so that it has time to set, and garnish the cupcake with a berry and chocolate shavings, if you like! This recipe is modified from Vegan Cupcakes Take Over The World.ġ2 oz semi-sweet chocolate chips (one package is usually 12 ounces)ġ2 oz extra firm silken tofu (the vacuum packed kind)ġ/2 teaspoon almond extract, chocolate extract, or more vanilla extractġ/3 cup cocoa powder, Dutch-processed or regularĬrumble the tofu into a blender. Of course, you can use this cupcake without the mousse for all your basic chocolate cupcake needs. ![]() A rich chocolate cake with a creamy mousse topping, this is a classic cupcake combo for chocolate lovers. ![]()
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