(Photographs courtesy of Nancy Whitmarsh and used with permission.)
If Nancy Whitmarsh had sent me these photos and recipe for a vegan chocolate mousse using butternut squash (submitted to the Whole Foods website by "Laurie B") a year ago or even two months ago, I would have thought, "Weird, but interesting." Never mind that I've been making a vegan chocolate cake for quite some time using pureed summer squash (from a past year's garden). I had exactly that reaction two months ago when Carol Monnat told me that pumpkin and chocolate go together splendidly in desserts - which she then proved to me with her seasonal dark chocolate-pumpkin truffle.
So when I received this from Nancy last night, the pump was already primed, and all hesitation on my part vanished. I'll let Nancy tell the tale:
"My brother sent me this recipe for vegan chocolate mousse. It is from the Whole Foods Market website. It is vegan, no sugar, gluten free and super yummy! I made it for the first time today and can't believe that these ingredients made such a satisfyingly sweet dessert. I had a hard time finding canned pureed organic butternut squash, so I just bought a butternut squash, baked it and pureed it in my vitamix. Seems to have worked perfectly."
Note: If you haven't a Vitamix, any old blender will do.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.