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 and easy chocolate 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. If you enjoy this, you’ll also love to make a moist and rich homemade chocolate cake.

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 dark chocolate chips for desserts 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. This creamy texture is key for many rich and fudgy chocolate desserts.
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, like an easy homemade raspberry coulis, 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.

Easy Chocolate Peanut Butter Mousse Recipe with Sport Fed Cookbook

A delightful and easy-to-make chocolate peanut butter mousse from the Sport Fed Cookbook, featuring silken tofu for a creamy, rich texture. This vegan dessert is quick to prepare and perfect for entertaining or a simple sweet treat.

For the Chocolate Peanut Butter Mousse: Array
For the Nut Topping: Array

1 Melt the chocolate: Using a double boiler, or a small metal bowl set over an inch of simmering water in a pot, melt the dark chocolate chips. Heat for about 3 minutes, stirring continuously until all the chocolate chips are smooth and melted. Set aside.
2 Combine mousse ingredients: In a large blender or food processor, add the melted chocolate, silken tofu, maple syrup, chunky peanut butter, vanilla extract, almond extract, ground cinnamon, and a dash of sea salt.
3 Blend until creamy: Blend all ingredients together until the mixture is completely smooth, creamy, and uniform in texture. There should be no lumps of tofu or chocolate remaining.
4 Chill the mousse: Pour the mousse mixture into a serving bowl or individual ramekins. Refrigerate for at least 2 to 3 hours, or even overnight, until firm and well-chilled.
5 Prepare the nut topping: While the mousse chills, prepare the nut topping. If your walnuts are not pre-toasted, lightly toast them in a dry pan over medium heat for a few minutes until fragrant. In a food processor, combine the toasted walnuts, sugar, a little bit of oil, a pinch of sea salt, and cinnamon. Pulse seven times until the mixture is crumbly but not finely ground.
6 Serve: Once the mousse is firm, spoon into serving dishes if not already in individual ramekins. Sprinkle generously with the prepared nut topping. Garnish with fresh fruit if desired, then serve immediately.

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