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Desserts

Chocolate mousse pie

Chocolate mousse pie
Robert Gauthier / Los Angeles Times

Dear SOS: Last summer I discovered the Candle Cafe in the Upper East Side of New York City and its soy chocolate mousse pie. I think I managed to have three pieces in one week. It was the smoothest, most ... Read more

Total time: 2 hours, plus 8 hours chilling | Serves 8

Pie crust

  • 1 cup spelt flour
  • 1/4 cup cocoa powder
  • 1/4 cup organic sugar (such as Sucanat)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup soy milk
  • 1/2 cup maple syrup
  • 1/4 cup safflower oil
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons chocolate chips

Step 1Heat the oven to 325 degrees. Combine the flour, cocoa powder, sugar, baking powder and baking soda. In another bowl, combine the soy milk, maple syrup, oil, water, and vanilla and almond extracts. Add to the flour mixture and stir well. Pour into a 9-inch-square baking pan; bake 35 minutes. Cool 15 minutes, then refrigerate 1 hour.

Step 2Crumble and press the crumbs into a 9-inch, deep-dish pie plate. Sprinkle with the chocolate chips.

Mousse

  • 2 1/4 cups chocolate chips
  • 1 cup plus 2 tablespoons vanilla soy milk, divided
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon kuzu root starch (or cornstarch)
  • 1 1/4 blocks (20 ounces) silken firm tofu
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Step 1Place the chocolate chips, 1 cup of soy milk and cocoa powder in a bowl. Dissolve the kuzu in the remaining 2 tablespoons milk and add to the mixture. Place the mixture in a double boiler set over simmering water and melt, stirring occasionally. Transfer to a mixing bowl and let cool slightly.

Step 2Puree the tofu in a blender until smooth. Add the syrup and vanilla and almond extracts; blend again. Fold into the chocolate mixture. Refrigerate 30 minutes. Pour into the crust. Refrigerate overnight.


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