Xocoatl and vegetarian chocolate mousse

Xocoatl

As requested by the beardy one this winter, while it still is winter… This recipe makes an authentic-enough recreation of the original Aztec drink. (Source: Somewhere on the interwebs.)

Ingredients

• 1 T cocoa powder
• 2 T sugar (brown)
• small pinch cayenne pepper
• 2 T water
• milk
• cinnamon stick
• 1/2 t vanilla

Instructions

1. A hot cocoa drink, Mexican-style may be done by combining one heaping tablespoon of cocoa powder with two tablespoons of sugar (brown sugar makes a nice variation), and a small pinch of cayenne pepper (just a tiny amount on the tip of a spoon is enough for most people).
2. Add a very small amount of water, about two tablespoons, and stir and heat (this may be done in a microwave) until it boils.
3. Add enough milk (whole milk is best) and a cinnamon stick to make a mugful, and continue to stir and heat until hot and well-blended.
4. Take off the heat and add half a teaspoon of vanilla.
5. Stir again and serve.

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Vegetarian chocolate mousse

This recipe makes an better-than-authentic recreation of the original gelatine dessert. It has nothing to do with the Aztecs but is easy and delicious. (Source: Somewhere else on the interwebs.) This serves 6 and is protein-rich. I happily ate 3 servings worth, YMMV.

Ingredients

• Half a cup of chocolate milk
• 284g bag of semisweet vegan chocolate chips (not carob chips)
• 340g of silken tofu (NOT soft or firm tofu)
• 1 tsp vanilla

Topping ingredients

• Whipped cream
• Cadbury’s Flake or other crumbly chocolate

Instructions

1. Pour chocolate milk in a small pan and bring to a simmer. Remove milk from heat to cool while you melt the chocolate chips.
2. Melt the chocolate chips in either a double boiler or bring water to a simmer in a small saucepan set a larger glass bowl with chips on top of the saucepan and let the heat warm the chips while you stir occasionally. Do this until the chips are completely melted and remove from heat.
3. Add the chocolate milk and silken tofu to the melted chocolate chips and process with a hand or regular blender until completely smooth. The consistency should be a little bit thicker than custard.
4. Stir in the vanilla.
5. Chill in the big bowl or individual bowls for at least 1 ½ hours.
6. When ready, top with whipped cream and sprinkle with Cadbury’s Flake. Eat and enjoy!

Did you know…

…that I got a new article onto the front page? Can you guess which one?

That’s right, my ancestors took part in the Lipka Rebellion.