"What do you use for the semisweet chocolate chips?=20
Joe"
Hi Joe,
I use Tropical Source 100% dairy free semi sweet chocolate chips. They work
great in cookies, or for melting and making candy! We get them at our local
health food store, but have bought them online as well. Debby
-----Original Message-----
From: Milk/Casein/Lactose-Free List =
[mailto:[log in to unmask]]
On Behalf Of Karin Dietterich
Sent: Tuesday, March 04, 2003 3:27 PM
To: [log in to unmask]
Subject: Re: tofutti pizza
Marla Shapiro <[log in to unmask]> wrote:
> debby, how does it work in baking? can you use it in recipes where you =
=3D
> might use whip cream (like a chocolate mousse), or whipping cream, or =
have
=3D
> you tried that?
I have a recipe for chocolate mousse that's fantastic! No milk =
substitute
needed. I got it from "Cooking Light" magazine.
3/4 cup semisweet chocolate chips, melted
1 (12.3 ounce) package reduced-fat extra firm tofu
1/4 teaspoon salt
3 large egg whites
1/2 cup sugar
1/4 cup water
Place melted chocolate and tofu in a food processor or blender, and =
process
2
minutes or until smooth. [I've made it in both a food processor and a
blender.
I got significantly better results with the food processor.]
Place salt and egg whites in a medium bowl, and beat with a mixer at =
high
speed
until stiff peaks form.
Combine sugar and water in a small saucepan; bring to a boil. Cook, =
without
stirring, until candy thermometer registers 238 degrees.
[I've changed the order and I start the sugar and water boiling and then
whip
the egg whites. There's plenty of time, and it means the egg whites =
don't
sit
as long waiting for the syrup.]
Pour the hot sugar syrup in a thin stream over egg whites, beating at =
high
speed.
Gently fold one-fourth of meringue into the tofu mixture. Fold in the
remaining meringue.
Spoon 1/2 cup mousse into each of 8 (6 ounce) custard cups. Cover and =
chill
for at least 4 hours.
Yield: 8 servings
Karin
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