I am in a chocolate mood. Maybe it’s spring or maybe it’s just that, whatever the season, chocolate is always good. I’m sure most people feel the exact same way.
Easy chocolate mousse
You’ll end up making this recipe over and over again.
1 cup semisweet chocolate chips
2 cups parve whipping cream
1 teaspoon coffee liqueur
Melt chocolate in a small saucepan over low heat (or in microwave), stirring constantly until smooth. Cool slightly.
In a large bowl, beat the whip until soft peaks form. Fold in melted chocolate and liqueur. Refrigerate until ready to serve.
Chocolate cake with praline topping
1/2 cup (1 stick) unsalted margarine, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup soy milk
½ tablespoon white vinegar
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
3 tablespoons pareve whipping cream
2 tablespoons (1/4 stick) unsalted margarine, cut into 1/2-inch cubes
3/4 cup (packed) dark brown sugar
1/4 cup pareve whipping cream
3 tablespoons unsalted margarine
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted, chopped
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
Place margarine and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand two minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk soy milk, vinegar, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into soy milk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
Place chocolate and parve cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in margarine. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill for between two hours and a day.
Stir brown sugar, parve whipping cream, and margarine in heavy large saucepan over medium-high heat until margarine melts. Boil for one minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). Can be made one day ahead. Cover with cake dome. Store at room temperature.
Chocolate peanut butter (parve) cheesecake
1-1/2 cups graham cracker crumbs
½ cup margarine, melted
2 (8 ounce) tofutti cream cheese, softened
1 cup creamy peanut butter
¼ cup sugar
1-1/2 cups semisweet chocolate chips
2 tablespoons soy milk or nondairy creamer
Preheat oven to 300 degrees. Combine graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Set aside.
Beat together one package tofutti cream cheese with peanut butter, sugar and one egg. Set aside.
In a saucepan or microwave, melt chocolate. Stir until smooth. Stir in remaining 8 ounces tofutti cream cheese and soy milk. Beat the eggs and stir in.
Spread half the chocolate mixture in the pan. Cover with the peanut butter mixture, then remaining chocolate. Bake for 45 minutes. Cool for 15 minutes. Loosen sides and remove. Cool completely and then chill in the refrigerator for at least 4 hours.