Chocolate Mousse Pie Can Be Made Non Dairy Recipes

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!

DAIRY-FREE CHOCOLATE MOUSSE PIE

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

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.

CHOCOLATE MOUSSE PIE

Steps:

• Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
• In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
• When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
• To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

NON-DAIRY CHOCOLATE MOUSSE

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.

CHOCOLATE MOUSSE PIE (CAN BE MADE NON-DAIRY)

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!

DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a food processor, pulse rolled oats until finely ground.
• Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
• Add melted coconut oil and maple syrup until combined.
• Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
• Poke the crust with a fork several times. Bake for 20 minutes.
• For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour mixture into the cooled crust and spread an even layer.
• Place in the refrigerator for 4 hours or overnight.
• For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
• Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Top with toasted coconut flakes.
• Enjoy!