Vegan Chocolate Cream Food
VEGAN CHOCOLATE CREAM
These quantities are for two servings of mousse or for topinng four servings of dessert. Some of the water may be replaced with a decoction of coffee, black tea, or aromatic alcohol (whiskey, dark rum, wine). The best thing about this recipe is that if chocolate is not well tighten or cross during the beating, just get back on the stove, heat it up and repeat the procedure. Failure in this particular recipe can be obtain in two possible ways, says Heston Blumenthal. The first is too much water in the mixture. If this happens, add more chocolate and reheat until melted. Continue with the recipe. The second reason could be the agitator which you use to beat the mix - if it has more staples it is a better one. Don't panic with water quantity - in fact, it can actually be of help - http://www.socialmoms.net/profiles/blogs/does-chocolate-really-hate-water
Provided by JessGothItAll
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- 1. Chocolate and water are mixed in the pot. Heat the mix over medium temperature, while stirring occasionally until the chocolate is completely melted. If the water boils it is not a problem, but you should be careful not to boil for too long because part of it will evaporate and the proportions of chocolate and water will change.
- Prepare two containers - one large and one smaller. Fill the bigger one with some ice and cold water. Put the smaller one on top.
- When the chocolate is completely melted pour into a small container.
Nutrition Facts : Calories 125.2, Fat 13.1, SaturatedFat 8.1, Sodium 6.6, Carbohydrate 7.5, Fiber 4.2, Sugar 0.2, Protein 3.2
VEGAN CHOCOLATE CREAM CHEESE FROSTING
Make and share this Vegan Chocolate Cream Cheese Frosting recipe from Food.com.
Provided by tweewms
Categories Dessert
Time 8m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Melt chocolate in a double boiler.
- Cream together margarine and cream cheese.
- Mix melted chocolate into margarine, cream cheese mixture.
- Continue mixing while slowly adding powdered sugar in 1/2 cup batches.
- Mix until smooth and creamy.
- Add vanilla.
Nutrition Facts : Calories 161.1, Fat 8.8, SaturatedFat 3.9, Sodium 47.1, Carbohydrate 22.9, Fiber 1.6, Sugar 19.7, Protein 1.3
VEGAN CHOCOLATE ICE CREAM
Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious
Provided by Anna Glover
Categories Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.
- Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl then cover and leave to cool to room temperature.
- Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof sealable container and freeze for up to three months, or until ready to serve. If you don't have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.
Nutrition Facts : Calories 296 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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