Quadruple Dark Chocolate Mousse Pie

[Guest guest]

Quadruple Dark Chocolate Mousse Pie

 

(Pat's notes indicated by square brackets.

 

 

Crust

 

* 8 whole sheets cinnamon graham crackers, finely crushed

(try chocolate ones instead) [i used chocolate grahams]

* 1/4 c unsweetened cocoa powder

* 1/4 butter, melted [vegans could use margarine or a

mild-tasting oil]

 

Mousse

 

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

two packages - 12 oz - each of Mori-Nu reduced fat silken

tofu, and threw away a little bit of it so it was

approximately 19 oz - it isn't crucial that this be exact.]

 

* 1 pkg (8 oz) bittersweet chocolate, melted [The package I

bought was 6 oz, not 8. So I used one package plus 2 oz.

from another package. It comes wrapped in separate little

packets of one oz. each, so this was easy enough.]

 

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

Chocolate Syrup]

 

* 3 Tbsp confectioners' sugar

 

* 2 tsp vanilla extract

 

* egg substitute to equal 4 egg whites [i used dehydrated

egg white powder, called " Just Whites " . I keep this around

for baking, and it whips up into peaks beautifully. This

product is pasteurized, so there's no danger of salmonella

from eating raw egg whites. This is a great feature: a lot

of recipes call for uncooked whipped egg whites. Vegans

could substitute whatever they generally substitute for egg

whites.]

 

 

Garnish

* Fat-free frozen whipped topping [i used this]

* Chocolate curls

* Raspberries, optional

 

 

1. To make the crust: In a 9 " pie plate, combine the graham

cracker crumbs, cocoa, and butter until well blended. Press

the mixture into the bottom and up the side of the pie

plate. Set aside.

 

2. To make the mousse: In a food processor or blender,

process the tofu until smooth. Add the melted chocolate,

chocolate syrup, sugar, and vanilla extract. Combine until

the mixture is smooth.

 

3. With a mixer at high speed, beat the egg whites until

stiff peaks form. Fold the chocolate mixture into the egg

white mixture until smooth. Spoon the mixture into the

prepared pie crust. Refrigerate for at least 3 hours, or

until the pie is set.

 

4. To garnish: Add the whipped topping, chocolate curls, and

raspberries to the top of the pie, if using.

 

Makes 8 servings

 

Per serving: 344 cal, 10 g pro, 37 g carb, 22 g fat, 10 g

sat. fat, 15 mg chol, 3 g fiber, 180 mg sodium

 

NOTE: VERY IMPORTANT: this pie is much better if you make

it the day before. It really improves if refrigerated over

night. It's difficult to find the will power though.

 

This is a good summer-time dessert recipe: no cooking.

--

Pat Meadows

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/