Chocolate Mousse Pie

Chocolate Mousse Pie
We were having company for dinner last night (omnis) and I really wanted to do something different. I’d already determined an Italian theme (so NOT different) and the main dish: baked ziti with ground seitan. Browsing blogs the way to go if you’re lacking in creativity. Other people have the best ideas! Kittee happened to post an antipasto platter that sounded incredible! Mine was more simple and cut-to-the-chase, but it was a wonderful way to start the evening. It’s roasted peppers, grilled eggplant and zucchini with the balsamic mushrooms from VwaV. We also had tofurkey sausages, crock cheese from the Uncheese Cookbook, sundried tomato tapenade and olives. And bread, of course. The platter was followed by margherita teeese pizza (this got great feedback!), then the ziti, salad and green beans.

The ziti was good, but not as good as I remembered it from the last time I made it. That’s ok. Dessert more than made up for it! It’s one of those chocolate mousse pies that every vegan knows how to make. Here’s my version. It’s super rich and is a terrific make-ahead dessert.

Chocolate Mousse Pie

1 12 oz package chocolate chips
1 12 oz package firm silken tofu (I used mori-nu)
3 Tbsp agave*
3 Tbsp maple syrup*
1 tsp vanilla
prepared pie shell

Throw the tofu in your food processor. Melt the chocolate chips in a double boiler (or microwave). Blend tofu, add the chocolate after it’s cooled a bit and the rest of the ingredients. Blend. Pour into prepared shell. Refrigerate a few hours.

*I suggest starting with 2 Tbsp of each and adding if you want it sweeter.

Tonight’s dinner: muffaletta with some of the leftover antipasto platter.

Thanks, Kittee! And Happy Birthday!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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