Zany Brainy

BS"D

Any event or holiday that has food as its focus can be scary and alienating for children with food allergies, Celiac and sensitivities.  A holiday that involves Snickers bars freely being handed around is a nightmare!

As a parent you always strive to create a safe environment for your children--on all levels. As a food allergy/Celiac parent, you need to do that with alternatives to "hazardous" food for your children.  It may involve offering fun alternatives to food, like parties that focus on crafts and activities--not candy. Or a special outing, such as an arcade or an indoor trampoline park or bounce house place.  As well, you can involve your kids in making their own treats. A recent visit to my local dollar store yielded a very cool (and cheap!) brain mold for gelatin or mousse and some cute pumpkin silicone ice molds I thought would be perfect for homemade chocolates.

The technique I use for melting the chocolate for the brain mold can also be used to make chocolates for any sort of mold, or even just put in circles on waxed paper or in paper cupcake tin liners.  You can add any of the following to the chocolate to make your own candy depending on individual's permitted foods:
-crisp rice cereal
-crushed GF Chex cereal
-chopped nuts
-caramel sauce
-mini-marshmallows
-marshmallow crème
-maraschino cherries
-dried fruit


To fill molds with instant kosher gelatin (which is normally fish based a bit looser than brands like Jello) I use  1 1/2 cups of water instead of the 2 cups called for on the box.  That works perfectly.  You can add gummy worms to the gelatin for an interesting and creepy element. First add a cup or two of the liquid gelatin to the mold, chill to set, then add your gummies and the remainder of the gelatin. This should keep the candy from sinking to the bottom of the mold. 

The mold I used is about 5 cups. A Pyrex bowl ay be used as well. For the mousse, you can also wrap individual bowls or custard cups in plastic wrap and dip the bottom the melted chocolate. Sprinkle with sprinkles, chopped candy or chopped nuts, if desired. Chill face down, then release and peel off the plastic wrap for decorative chocolate "bowls" for the mousse, ice cream or fruit.

 

 

Check out my youtube video of the chocolate brain at this link!

Chocolate Mousse Brain (Vegan)

 

2-10 or 12 ounce bag semi-sweet chocolate chips, divided

2 Tablespoon softened coconut oil or vegetable shortening, divided

1-14 ounce can coconut milk (full fat), shaken

1 Tablespoon instant coffee granules (optional) or 1 teaspoon any flavor extract

 

In a medium microwave safe bowl, combine 1 bag of chocolate chips and 1 Tablespoon coconut oil or shortening.  Microwave for 2 minutes on high. Stir until chocolate chips are fully melted.  If they are not melted after first 2 minutes, return to the microwave and heat in 15 second intervals, stirring after each one.  Stir until chocolate mixture is thoroughly combined and smooth. Pour into prepared chocolate mold, turning mold until it is evenly coated. Pour off any excess and reserve for another use.  Chill mold in refrigerator until firm.

 

In a medium microwave safe bowl, combine coconut milk, chocolate chips, 1 Tablespoon coconut oil or vegetable shortening and coffee granules.  Microwave for 2 minutes on high. Stir until chocolate chips are fully melted.  If they are not melted after first 2 minutes, return to the microwave and heat in 15 second intervals, stirring after each one.  Stir until chocolate mixture is thoroughly combined and smooth.  Set aside to cool for 10 minutes. Pour into  chilled mold. Cover with plastic wrap and return to refrigerator until thoroughly cooled and set (several hours). 

 

When ready to serve place a plate over mold and flip over. Gently remove mold. If it doesn't easy loosen, run a paring knife around top edge of chocolate before flipping, and wet a cloth with hot water to place around outside of mold.

 

Serves: 10-12