- Combine 1/4 cup soymilk and gelatin in small bowl, stirring until gelatin is completely moistened.
- Blend together sugar, cocoa and cornstarch in medium-size saucepan. Gradually stir in remaining 1-3/4 cups soymilk. Cook and stir over medium heat until mixture starts to simmer. Continue to cook and stir 2 minutes, reducing heat as needed to prevent mixture from boiling.
- Remove about 1/2 cup soymilk mixture and whisk into egg. Pour egg and gelatin mixtures into saucepan. Reduce heat to medium-low. Cook, stirring, 1 minute. Remove from heat.
- Stir in vanilla and peppermint. Pour into a medium-size bowl. Cover and refrigerate 1-1/2 hours, or until mixture is the consistency of unbeaten egg whites, stirring mixture every 30 minutes.
- Fold whipped topping into chocolate mixture.
- Sprinkle 1 rounded teaspoon cookie crumbs into bottoms of 6 custard or dessert cups; spoon in 1/4 cup chocolate mixture on top. Repeat layers. Refrigerate 1 hour, or until set.
- Sprinkle remaining cookie crumbs on top just before serving.
ingredients
2 cups Pearl Chocolate
Organic Soymilk, divided
1 envelope unflavored gelatin
3 tablespoons sugar
2 tablespoons unsweetened
cocoa
2 tablespoons cornstarch
1 egg, beaten
1 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup non-dairy whipped topping
8 chocolate cream-filled sandwich cookies,
crushed, divided
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
