Chocolate Elk Pie Mousse Made With Silken Tofu Food

SILKEN TOFU CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
• Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
• Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.
• To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.
• Leftovers will keep in the fridge for up to 3-4 days

CHOCOLATE ELK PIE (MOUSSE MADE WITH SILKEN TOFU)

Steps:

• Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
• Place tofu in blender, and blend til smooth.
• Add chocolate, and extract. Pulse blender til mixed.
• Pour into pie crust and chill about an hour.
• *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.

CHOCOLATE MOUSSE PIE

Steps:

• In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

MILE-HIGH CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
• Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
• Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
• Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
• Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
• Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
• Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.