Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis

Chocolate mousse piePosting on Mother’s Day meant I had to do something special, something a bit fancy. Chocolate mousse came to mind but this is a baking blog and mousse isn’t baked. So, I decided to bake a chocolate cookie crust as a vehicle for my tasty chocolate mousse.

Besides a crunchy pie crust, I added a bit of glamour by making a raspberry drizzle (also known as “coulis”). The sauce adds bright color and flavor, is amazingly easy, and the leftovers are great on waffles. It rounds out this simple and fun dessert.

Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau
chocolate cookie crust
1 cup crumbled chocolate cookies (crushed in a food processor)
1/4 cup vegan margarine, melted
chocolate mousse
1 cup vegan semisweet chocolate chips
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract (or substitute coffee extract for a deeper chocolate taste)
12 oz silken tofu, drained (soft or firm, the choice will affect the texture)
raspberry sauce
6 oz frozen raspberries, thawed
2 TBS vegan sugar
For Chocolate Cookie Crust: Preheat oven to 350F. Lightly oil a 9″ pie plate. In a medium-sized bowl, mix together the cookie crumbs and melted butter until well blended. Press evenly into the bottom of the pie plate and slightly up the sides. Bake for 10 minutes. When done, cool on a wire rack.
For Chocolate Mousse: Melt the chocolate chips in a double boiler by placing the chips in a small saucepan. Set this pan in a larger pot filled with 1/4 to 1/2 cup of water. Heat over medium heat on the stove and stir the chips until they are melted.
Place the milk, extract and tofu into a blender. Process until almost fully smooth. Scrape down the sides and add the melted chocolate. Process until completely smooth.
For Raspberry Sauce: In a blender, thoroughly blend the raspberries and sugar. Strain through a fine-mesh strainer to remove seeds. Store in an airtight container in the refrigerator for up to one week.
To Assemble the Pie: Pour the mousse into the fully-cooled pie crust. Chill in the refrigerator for at least one hour. To serve, garnish with a drizzle of raspberry sauce. You can also add fresh fruit, chocolate shavings and whipped cream.

Happy Mother’s Day, and happy baking!

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One comment on “Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis

  1. […] so any would be fantastic for the Holiday of Love. Red Velvet Cupcakes are a winner, as well as Chocolate Mousse Pie, although I would take a simple chocolate strawberry. Both of these ingredients are considered […]

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