A mighty fine chocolate dessert

[Guest guest]

I was in the mood for some recreational cooking (and

eating!) this weekend.

 

So I made this recipe. It's a *mighty fine* chocolate

dessert. It's not as horrendously rich and calorific as

some desserts, although it's certainly not low calorie

either. This is the first time I've made this, but it

certainly won't be the last!

 

I don't remember where I got the recipe, I so can't give

credit where credit is due. I've made a few changes, below

is the recipe as I made it.

 

Pat

 

-------------------

 

Quadruple Dark Chocolate Mousse Pie

 

Crust

------

* 8 whole sheets chocolate graham crackers, made into

crumbs [i just tossed them into the food processor and

it crumbed them very nicely]

* 1/4 cup unsweetened cocoa powder

* 1/4 cup butter, melted

 

Mix the above and press into a 9 " pie plate. Set aside.

 

Mousse

------

* 1 pkg (19 oz) reduced-fat soft tofu, well drained

[i used 2 - 12 oz packages of MoriNu extra firm reduced-fat

silken tofu - and I threw away a little bit so I estimate I

used about 19 oz, but I didn't weigh it. A little more or

less isn't crucial.]

 

* 1 pkg (8 oz) bittersweet chocolate, melted

[The bittersweet chocolate I bought came in 6 oz packages,

so I bought two and used one complete package and part of

another - it's wrapped separately in 1-oz pieces, so this is

easy to do.]

 

* 1/4 cup chocolate syrup [used Hershey's Special Dark

Chocolate Syrup]

 

* 3 tablespoons confectioner's sugar

 

* 2 teaspoons vanilla

 

* 4 egg whites [i used 'Just Whites', the dehydrated egg

whites, because they are pasteurized and therefore safe to

eat without cooking. These are convenient for baking

anyway, I always have some around. I used the amounts

indicated on the can of the powder and of water to equal 4

egg whites. It whipped up beautifully.]

 

Garnish

------

 

Whipped cream [i used whipped cream]

Raspberries if desired [Didn't have any on hand]

 

Directions for the Mousse

--------------------------

 

Process the tofu until very smooth in a food processor. Add

the melted chocolate, chocolate syrup, vanilla, and

confectioner's sugar. Process again until very very smooth.

 

Beat the egg whites until stiff peaks form. Fold the

chocolate mixture into the egg white mixture until smooth

and thoroughly mixed. Spoon it into the prepared pie crust.

 

Refrigerate for at least 3 hours or until set. Garnish as

desired. NOTE: THIS IS MUCH BETTER IF YOU REFRIGERATE IT

OVERNIGHT. Sigh. Who has that much willpower?

 

-- Pat Meadows

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