I cannot stop making chocolate shot glasses. I’m not a big fan of white chocolate, but I am a fan of pink. I am a fan of Valentines Day.
Lemon is one of my favorite flavors for light, fresh desserts. But if I am honest, I have to say I chose lemon so I could tint it yellow, which is a vibrant contrast to pink. Exactly how I pictured it in my mind – I love when that happens.
Flavor-wise, the tart lemon of this pudding-like mousse tones down the very sweet white chocolate these shot glasses are made of – the sweet pink containers perfect for serving mousse desserts on Valentines Day.
Or on a random Monday.
Meyer lemon mousse
dairy and gluten free, vegan
1/2 (6 ounces) package silken tofu
1/3 cup cream cheese (Tofutti)
2 tablespoons confectioners sugar
1 Meyer lemon – juice and zest only
coloring, optional (I use Seelect – vegan + organic)
4 white chocolate shot glasses tinted with beet juice
Combine all ingredients in food processor, pulse on high until blended. Taste – adjust for desired sweetness. Transfer into piping bag (or plastic baggie), refrigerate 30-45 minutes. Pipe into chocolate shot glasses and top with sugared decor.