essential chocolate mousse pie

8 Nov

Every vegan has their own recipe for tofu mousse pie. It’s an essential conversion tool.

1 package of good chocolate chips (i.e., Guittard, Ghiradelli)
1/4 cup margarine
1 12.3-oz package firm silken tofu
1 Tbsp sugar
1 tsp vanilla
1 premade pie crust (regular baked, graham cracker, cookie)
(1 container Rich Whip [in the frozen Kosher section of my H-E-B])
(shaved chocolate for decoration)

Melt the chocolate chips + margarine in a microwave safe bowl on medium/low power (5), stirring every 1 minute until completely melted. Meanwhile, blend the tofu, sugar and vanilla in a food processor until smooth, scraping down the sides as necessary. Add the melted chocolate chips and process until smooth and uniform. Transfer to pie crust and chill until firm, about an hour. Top with rich whip and chocolate if desired.

-Use a liquer (kahlua, orange) or coffee instead of margarine/liquid
-Just use straight whiskey instead of soymilk for a grown up version.
-Add liquer to whip topping
-Use coconut cream instead of margarine/liquid, coconut extract, coconut crust and top with grated coconut and chocolate shavings. You can also whip coconut cream like whipped cream, add powdered sugar.
-top with fruit preserves


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