Tor's Mousse Recipe

[Guest guest]

I think many of us love a great vegan dessert! This is Tor's recipe for the

pie that he brought to the picnic on Saturday. To save Tor from sending it

out multiple times, I said I'd post it to the list. This is truly a

decadent dessert, and just one of the many excellent dessert items shared at

the picnic.

 

When I get the photos up, I can put up recipes too. So if you'd like to

share the recipe for your dish, just email it to me and I'll include it.

 

Cheers,

Tammy

Chocolate Silk Pie

 

 

 

Prepared by Tor Neilands

 

 

 

· 2 – 12 Oz Mori-Nu silken tofu packages (low fat; extra firm is best)

 

· 1 1/4 pound dairy-free chocolate chips (available in bulk at Whole

Foods and Berkeley Bowl)

 

· 1/2 stick of soy margarine (1/8 lb)

 

· 1 package of Midel Chocolate Snap cookies

 

· 2-4 TBS of maple syrup

 

· 1 TBS of vanilla

 

· 1 small chocolate bar for decoration

 

 

 

CRUST: Heat oven to 350 degrees. Crush Midel cookies into crumbs. Melt the

half stick of margarine. Mix the margarine and cookies together well. Put

the blended mix into a pie tray and shape the crust with your fingers so

that there is a “wall” of crust along the side of tray as well as covering

the bottom. Bake at 350 for 10 minutes; then set aside to cool.

 

 

 

MOUSSE: Melt the chocolate chips in a small pan over boiling water. Add both

tofu packages’ contents to a blender/food processor and mix. Add 3-4 TBS of

maple syrup and 1 TBS of vanilla and mix again. Slowly add melted chocolate;

blend again. When the mixture is well-blended, slowly pour the batter into

the cool crust. Chill in the refrigerator. Shortly before serving, use a

carrot peeler to make chocolate curls from the chocolate bar and spread

these on the top of the pie (optional).