Chocolate Mousse Pie Can Be Made Non Dairy Food
VEGAN CHOCOLATE MOUSSE PIE
This is the BEST easy no bake Vegan Chocolate Mousse Pie Recipe with just 4 ingredients! It's made of a simple Oreo cookie crust with creamy chocolate mousse filling and topped with a silky smooth rich ganache. Honestly, this vegan tart is so delicious you'd never guess it was dairy-free!
Provided by Bianca Zapatka
Categories Cake Dessert Pie Tart Torte
Number Of Ingredients 8
Steps:
- In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
- Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
- Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
- In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
- Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
- Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!
DAIRY-FREE CHOCOLATE MOUSSE PIE
No one will guess this death-by-chocolate dessert is made with tofu instead of cream! It's lighter, but still incredibly decadent. Please note that the Prep time is hands-on time. Allow several hours (or overnight) for the pie to set.
Provided by Adapted from Enjoy Life Foods
Categories Dessert
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F.
- Process cookies in a food processor until crumb size. You should have about 1½ cups of cookie crumbs.
- Add the cocoa powder, tapioca starch, and xanthan gum and pulse to combine.
- Add the vanilla and gradually add the shortening, ½ tablespoon at a time, pulsing after each addition. Pulse until small pea size crumbles form.
- Press the mixture evenly into a 9-inch round pie pan. Bake for 8 minutes. Let it cool while you prepare the filling.
- In a blender or food processor, puree the tofu, sweetener, and salt (if using) until smooth.
- In a microwave-safe bowl, microwave the chocolate chips for 1 minute, and stir. Continue heating in 30 second intervals until the chocolate is just melted and smooth, whisking vigorously after each interval. Do not overheat. Whisk in the vanilla.
- Scrape the chocolate and vanilla into your blender of food processor with the tofu. Blend until smooth, stopping to scrape down the sides as needed.
- Scrape the filling into your cooled chocolate crust and even it out. Refrigerate the pie for at least 5 hours, until set. Optionally shave some dairy-free chocolate in curls over the pie before slicing and serving.
CHOCOLATE MOUSSE PIE (CAN BE MADE NON-DAIRY)
I get RAVE reviews and many requests for this recipe when i serve this. It's delicious and creamy! Since i made up the recipe, you might have a little chocolate mousse mixture left over - enough for two mug portions for later:-)
Provided by Java Chip
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in the top of a double boiler.
- Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
- (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
- In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
- Put some of that whipped topping aside for the top of the pie.
- Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
- Freeze for a bit (45 minutes?) to set the chocolate layer.
- Spread rest of whipped topping on top.
- For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
- YUM!
NON-DAIRY CHOCOLATE MOUSSE
My mother has been making this incredibly easy mousse for years as a Passover dessert, but I like it year round! She makes chocolate cups, fills them with the mousse and tops them with berries - better than sponge cake any day in my book...
Provided by Kishka
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream the margarine.
- Add the sugar, vanilla and melted chocolate and beat until fluffy.
- Add the eggs and beat for 3 minutes until smooth and thick.
- Refrigerate until serving.
Nutrition Facts : Calories 376.9, Fat 24.4, SaturatedFat 9.5, Cholesterol 124, Sodium 185.5, Carbohydrate 39.5, Fiber 3.1, Sugar 33.7, Protein 6.8
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