Raw Chocolate Mousse Pie Food

VEGAN CHOCOLATE MOUSSE PIE

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!

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.