Sport Fed Cookbook Review and Chocolate Peanut Butter Mousse Recipe
Hi everyone, this is Michelle Taylor from and I’m really excited I just got this brand new cookbook in the mail.
It is called sport fed and it is written by Jenny Angle and Heather Goldberg, which are two fantastic energetic bright sisters that live in Los Angeles area and they’ve actually been doing cooking classes for several years now and they finally came out with a cookbook so this is a long time coming.
It is a fabulous cookbook especially because it’s got such wonderful pictures, almost every recipe has a delicious looking picture with it which is really important to me.
Why You’ll Love This
I’m so excited we’re going to be doing the chocolate peanut butter mousse today, which this is our first time making it but I will give you an honest review of how it turns out.
It’s a really simple recipe, it’s made with tofu, melted chocolates, peanut butter and some other spices mixed in there and all it involves is melting the chocolate, blending it together and then sticking in the refrigerator so it should be pretty quick ones make and a nice staple to kind of have on hand in your recipe book so anytime you have guests over or just need to whip up a quick dessert this will be a good one to turn to.
That is incredible.
So delicious, the perfect consistency, perfect flavor, so good and must try this at home.
Ingredients
- one and a half cups of dark chocolate chips, vegan peas at our local grocery store in San Luis Obispo
- silken tofu
- a third cup of maple syrup
- a third cup of chunky peanut butter
- a half teaspoon of vanilla extract
- a quarter teaspoon of almond extract
- one fourth teaspoon ground cinnamon
- a dash of sea salt
For the nut topping:
- one cup of walnuts
- sugar
- a little bit of oil
- sea salt
- cinnamon
Instructions
- So the first thing that we’re going to do is we’re going to melt the chocolate.
- So we’re supposed to take one and a half cups of dark chocolate chips, vegan peas at our local grocery store in San Luis Obispo and we are going to melt them in a double broiler.
- So we’re going to heat the chocolate in here for about three minutes and we’re going to stir it so that all the chocolate chips have melted.
- Then we’re going to put that aside.
- Next we are going to blend it all together with the tofu and everything.
- So we are going to take either a large blender or food processor, today we’ll be using food processor and we are going to blend the chocolate together with silken tofu.
- In addition, we’re going to add a third cup of maple syrup, a third cup of chunky peanut butter, a half teaspoon of vanilla extract, a quarter teaspoon of almond extract, one fourth teaspoon ground cinnamon and a dash of sea salt.
- We’re going to blend it all together until it’s nice and creamy and it consists of texture.
- Then we’re going to put that in a bowl and we’re going to refrigerate it for two hours where you could even refrigerate it overnight depending on how much time you have and then it will be ready.
- So we’re making the nut topping, which will be sprinkled on top of the mousse once it’s done and that just involves one cup of walnuts and those should be toasted, you don’t have toasted walnuts.
- Mix together with sugar, a little bit of oil, sea salt, and cinnamon and you stick it in the food processor, you just do seven pulses and it will be done and ready to go.
- Now that we’re done blending everything together, we’re going to stick this in the refrigerator for about two or three hours and then it will be ready to prepare and dishes and sprinkle at the topping and serve.
Cooking Tips
If you don’t have one of these not to worry you can take a small metal bowl and stick it in a pot in about an inch of water and that will work just as well.
That almond extract smells amazing and I think it’s a big touch.
So definitely if you can get your hands on some of that.
Serving Suggestions
We garnished it with some fruit and of course the nut topping was delicious.
Thanks so much for watching and be sure to check out the other videos that I have over at .
Bye guys.