It truly doesn’t get much easier than this recipe meant to impress anyone who simply adores chocolate.
This rich and luscious mousse is incredibly versatile. I’ve even used it as an ice cream base, adding another 1/2 cup coconut milk, refrigerating until chilled but not set, then processing in an ice cream machine—makes an amazing creamy frozen dessert.
1 pie crust, baked and cooled (can use a traditional pie crust, a cookie crust, a graham crust, or shortbread crust)
For the filling:
10 ounces firm tofu, drained and squeezed dry (you can also substitute the equivalent in ripe avacados plus one tablespoon ground flax seeds)
6 ounces vegan dark chocolate, melted over a double boiler
¼ cup non-dairy milk (my favorite is the organic full-fat coconut milk from the can)
1 tablespoon agave or brown rice syrup
1 teaspoon vanilla
Put all the filling ingredients in a blender and process until smooth and silky. Put in refrigerator for 1/2-hour to one hour to slightly thicken. Pour into prepared crust. Top with shredded coconut or any other topping of your choosing—such as chopped nuts, sliced strawberries, and/or vegan whipped topping. Refrigerate at least six hours or until chilled and set.
Depending on the size crust you use, you may have some leftovers. If so, pour remaining filling into individual ramekins.
Tip: My motto is, if you wouldn’t eat/drink it, don’t cook/bake with it (not only is this true of chocolate but equally so with wine). You can certainly use a vegan chocolate chip in this recipe; but if you really want a flavorful pie, splurge and buy two really yummy vegan dark chocolate bars for this recipe. You won’t be disappointed.
Pictured in a ten-inch tart pan with a shortbread crust. For this picture, I used my Lavender Shortbread recipe sans the lavender. Please refer back to my blog, “Lavender – Beyond Air Freshener, Potpourri, and Cologne”