Chocolate Mousse Pie
If you are like me and not a great fam of pumpkin pie for Thanksgiving dinner, this would make an excellent choice or a second choice alongside your pumpkin pie! This can be made the day before Thanksgiving and chilled in the frig overnight, it should be chilled at least 8 hours.
Servings: 8
Pie crust:
Ingredients:
1 cup spelt flour
1/4 cup cocoa powder
1/4 cup organic sugar (such as Sucanat)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup soy milk
1/2 cup maple syrup
1/4 cup safflower oil
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons chocolate chips
Directions:
1. Heat the oven to 325 degrees. Combine the flour, cocoa powder, sugar, baking powder and baking soda. In another bowl, combine the soy milk, maple syrup, oil, water, and vanilla and almond extracts. Add to the flour mixture and stir well. Pour into a 9-inch-square baking pan; bake 35 minutes. Cool 15 minutes, then refrigerate 1 hour.
2. Crumble and press the crumbs into a 9-inch, deep-dish pie plate. Sprinkle with the chocolate chips.
Mousse:
Ingredients:
2 1/4cups chocolate chips
1 cup plus 2 tablespoons vanilla soy milk, divided
1/2 teaspoon cocoa powder
1/2 teaspoon kuzu root starch (or cornstarch)
1 1/4 blocks (20 ounces) silken firm tofu
1/4 cup maple syrup
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions:
1. Place the chocolate chips, 1 cup of soy milk and cocoa powder in a bowl. Dissolve the kuzu (or cornstarch)in the remaining 2 tablespoons milk and add to the mixture. Place the mixture in a double boiler set over simmering water and melt, stirring occasionally. Transfer to a mixing bowl and let cool slightly.
2. Puree the tofu in a blender until smooth. Add the syrup and vanilla and almond extracts; blend again. Fold into the chocolate mixture. Refrigerate 30 minutes. Pour into the crust. Refrigerate overnight.
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Topic: Chocolate Mousse Pie (Read 4548 times)
