earl grey tea dark chocolate truffles!
- 160ml of cream
- 30g of unsalted butter
- 3 tsp green Earl Grey tea leaves, preferably loose leaf
- 180g of 70% cocoa chocolate, chopped
- 1 cup cocoa powder, sifted
Source: foodboners
vegan dark chocolate pomegranate mousse!
- 1-3 ounce high quality dark chocolate bar (I used Scharffen Berger 62% Cacao), broken into pieces
- 1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
- 1/4 cup pomegranate juice
- 1 tbsp. unsweetened cocoa powder
- 1 tbsp. agave nectar
- Pomegranate seeds for garnish
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- Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval).
- Combine tofu and pomegranate juice in a blender or food processor; process until smooth. Add cocoa powder, agave nectar, and melted chocolate and process until well-combined. Chill in refrigerator for 1 hour.
- Put mousse in piping bag or, if you don’t have one, a zip-top plastic bag with a corner snipped off. Pipe into dessert cups and garnish with pomegranate seeds.
(source!)
Source: foodboners
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