I desperately wanted to bake this weekend – had a serious kitchen itchin’ going on – but it was so hot. To make a long story short: yes, there is air conditioning in the house. I absolutely hate it; it’s a battle royale over whether it goes on at all, and so its use is restricted to those days with crazy, 40-degree humidex. I figure, I freeze my tuchus off six months out of the year or so, and so I can suck it up for a few steamy days because come February I’ll be wistfully reminiscing, “Remember how hot it was in July?”
Baking wasn’t going to happen unless I felt like waking up early and starting while the grass was still vaguely dewy. So what about a cool, refreshing dessert instead?
I took the basic recipe for Chocolate Mousse Topping from (where else?) Vegan Cupcakes Take Over the World, and added two teaspoons of raspberry extract to the works to give it a twist. This ain’t your grandma’s Jell-o pudding! And thanks to Pyrex bowls and the microwave, I didn’t even have to turn on the stove to melt the chocolate in a double boiler! It doesn’t get much simpler than that.
I have a hunch – but haven’t tried it yet – that this mixture would be great frozen in popsicle moulds for creamy tofudgsicles, too. The dollar store is definitely on my must-go list.
Summertime…and the livin’ is easy.
