I have an incredibly simple, 2-ingredient recipe for chocolate mousse my daughters love to bits. So instead of making them a cake for their 7th birthday this year I decided to put it on a pie-crust base…here is the result.
Ingredients – Pie Crust
10 oat brits, crushed finely (or 2 ½ cups of rolled oats)
⅔ cup spelt wholemeal flour
¾ cup packed brown sugar
1 tsp baking powder
½ cup light virgin olive oil or almond oil
½ cup almond milk (or other non-dairy milk)
½ cup water + 1 tsp apple cider vinegar + 2 Tbsp chia seeds (chia “egg” replacer)
Ingredients – Chocolate Cream
500g firm tofu
At least 250g vegan cooking chocolate (I use 3 bars of Kinnerton dark chocolate)
2 tsp vanilla bean paste and ⅓ cup maple syrup *optional if you like your chocolate mousse less rich and sweet!
Preheat oven to 180°C, or 160°C if fan-forced. Grease a 3cm-deep, springform pan with light olive oil.
Whisk chia seeds in water and apple cider vinegar and leave for 10 minutes to thicken to a raw egg consistency. Meanwhile, combine crushed oat brits (or oats), flour, baking powder and sugar in a large bowl.
Whisk oil, almond milk and chia “egg” together. Add to dry mixture and stir until well combined. It should resemble cookie dough so if it doesn’t, add a little more milk until you get the sticky dough texture.
Press the dough into the springeform pan and prick all over with a fork – my fork was dipped in chocolate 🙂 . Bake for 20-25 minutes or until lightly browned and set. Unfortunately you can see mine burnt a little. Allow to cool for a few hours.
Meanwhile, break up the dark chocolate and melt it in a heat-proof bowl over a pot of near-boiling water; make sure no water splashes into the chocolate as it won’t melt! If you have a double boiler definitely use it. Stir consistently until it has completely melted and is smooth.
Chop up the tofu into inch-long pieces then add to a mini food processor or blender and pulse 5-10 times. Scrape the sides, then blend continuously for at least 15 seconds or until mushed. Pour in about half of the chocolate and blend for another 15 seconds.
Transfer the tofu to a mixing bowl, using a spatula to scrap it all, then add the remaining melted chocolate and mix gently until all combined. Using an electric mixer (or hand-mixer?), whip at high speed for at least 3 minutes. *At this point you may wish to add vanilla bean paste and maple syrup if you like your mousse a little sweeter and not so rich. Whipping at high speed is important to add air and lighten the dense chocolate mixture.
Finally, spoon the chocolate mousse cream onto the cooled pie crust and spread evenly with the spatula. Refrigerate for a few hours before serving a la mode, or, if you prefer, it goes down a treat with a berry coulis or cashew cream.