Vegan Chocolate Mousse in Chocolate Cups

We have been dying to make this recipe, Vegan Chocolate Mousse in Tempered Chocolate Cups, for a long time because it's a chocolate lovers dream! Serve it at your next party, sit back, smile and listen to everyone "oh" and "ah" over your delicious vegan dessert.  It is a bit complicated but it is worth all the effort. This recipe comes from Emily Mainquist from her delicious Sweet Vegan cookbook (132, 134). 

Tempered Chocolate Cups

4 C	Vegan Chocolate chips
5	Small round balloons
Small stovetop pot
Medium stainless-steel bowl
Foil or wax paper

Add 1 cup of water to the small pot and simmer at medium heat. Place 3 cups of the chocolate chips into the stainless-steel bowl and place on top of the simmering pot. Stir the chocolate on a continual basis until 80 percent melted. Remove bowl from the stove and keep stirring until the chocolate is completely melted.

Add the remaining 1 cup of chocolate chips and stir until melted. The more you stir the better. Test the chocolate with your finger. To see if the chocolate is tempered, place a small amount on a piece of foil. Let sit for 2 to 3 minutes, if it is hardened and shiny, then it is tempered. If it is not hardened, add more chocolate, one ounce at a time, Stir and repeat the process until it is hardened.

Blow up five small, round balloons and dip each into the tempered chocolate. Shake to remove excess chocolate and place on a cookie sheet lined with parchment paper. Let dry for around 10 minutes, pop balloon and remove excess balloons.

Vegan Chocolate Mousse

28 oz	Silken tofu, drained
2 C	Vegan chocolate chips (Enjoy Life)
8 oz	Tofutti cream cheese, at room temperature
½ C	Tofutti sour cream
1 C	Powdered sugar
¼ C	Xantham gum (optional)
5	Chocolate cups

Drain the silken tofu on a colander. Place the drained tofu in a food processor and blend. Occasionally scrape the sides until the tofu has a creamy texture. Melt the chocolate in a microwave bowl at 75% power until softened for 1 minute 30 seconds stirring at 30 sec. intervals. Time will vary depending on your microwave.

Pour melted chocolate into food processor at low speed. Mix for a few minutes, stopping and stirring along the way.

Beat the cream cheese in a mixer for about 1 minute until smooth . Scrape the sides and add the sour cream, powdered sugar and the optional, xanthum gum. Mix for a minute and add the chocolate tofu mixture to the bowl and mix on high for 1 minute.

Cover and place in the refrigerator for 30 minutes before piping into the chocolate cups. Add a strawberry or raspberry as a garnish for an added "wow" factor. The mousse will keep in the refrigerator for 1 week. This is so rich that you may not be able to finish it in one sitting.