Makes 4 cups

We needed a dish to take to a potluck recently, and chocolate pumpkin cookies quickly came to mind. I looove dark chocolate, and we had several cans of pumpkin on hand. However, we were already taking some cookies from Vegan Chocolate Seduction, and I was in the mood for mousse. This fall or winter holiday topping is great served up in a fancy glass or dish, or of course, on top of a vegan waffle.

• 3/4 cup vegan chocolate chips, melted
• 1/4 cup vegan margarine, softened
• 12 ounces firm silken tofu
• 1 (15-ounce) can pureed pumpkin
• 1/4 cup brown sugar
• 3 tablespoons rum (optional)
• 2 tablespoons molasses (preferably blackstrap)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg or mace

Combine the chocolate chips and vegan margarine in a small bowl,  and heat in the microwave at 45- to 60-second intervals just until the chocolate is melted and most lumps can be stirred out. (Time may need to be adjusted depending upon your microwave’s power.) Alternately, melt the mixture in a small saucepan over low to medium heat, heating just until the chocolate has melted and stirring constantly to avoid burning the chocolate.

Combine the softened chocolate chips and margarine with all other ingredients in a blender, and process until smooth. This is a thick mixture, so you may need to stop the blender several times to push the unmixed portion down near the blades with a large spoon or spatula before replacing the lid and turning the blender back on. If you sense you’re maxing out your blender’s power and size capacity, you may find it easier to divide the mixture into two portions, blend them separately until smooth, and then blend them back together at the end.

Refrigerate for at least an hour before serving, as the mixture will thicken a bit as it cools. Serve on top of freshly baked vegan waffles, or in a pompous-looking serving cup or dish.

To make it extra fancy, top the topping with finely chopped candied ginger and chopped chocolate chips or semisweet baker’s chocolate.

I’m giving away one hard copy of the Global Vegan Waffle Cookbook with its newly-designed cover, and one hard copy of the new Vegan Chocolate Seduction. (Both to the same person.)

To enter, all you have to do is comment on this post’s link at the Facebook Vegan Waffles page * with an answer to the following: For whom would these two books make great gifts, and why?

You’re allowed to include yourself as the potential gift recipient, and the gift-giving occasion could be Christmas, Winter Solstice and Yule, a birthday, etc.

I’ll pick the one I find the most convincing, and if I just can’t decide after checking the list twice, I’ll randomly select from the finalists.

Deadline is noon Eastern (UTC -5) on Saturday, and I’ll be sending them out USPS Priority Mail on Monday. Best wishes!

By the way, Seduction is now also available in epub format through Barnes and Noble.

*If you don’t have a Facebook account, you can comment here on the blog.

This basic but delicious sauce has topped many vegan waffles, and has long been a staple of our annual parties. With a richer, more bittersweet chocolate flavor than most store-bought chocolate syrups, it complements many fresh fruit toppings, as well as vegan ice cream. Makes about 3/4 cup.

• 1/2 cup sugar
• 1/4 cup plus 1 tablespoon cocoa powder
• 1/4 cup vegan margarine
• 1/4 cup soymilk or other nondairy milk
• 1 teaspoon vanilla extract

Combine all ingredients except the vanilla extract in a small saucepan. Stir constantly and briskly over medium heat until half a minute after it begins to boil. Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. Immediately remove from heat and stir in the vanilla extract. Don’t eat it all before you have a chance to spoon some onto a waffle!

While perfect for Valentine’s Day, these vegan waffles are great anytime. Dark, sweet chocolate and spice warm up the taste buds. These moist and cakelike treats can follow dinner, or you might serve them to that special someone for a desserty breakfast or brunch in bed.

For now these are a special treat just for signing up for the news/updates list – because you have an extra-special place in my heart.   Look for it in the text of the automated final confirmation email, and enjoy the recipes already on this site.

If you’re already on the list and want a copy, send a quick message stating “I want my Hot Chocolate Molasses Waffles!” and I will get right on it.