Blackforest Mousse Pie
1 1/2 cups crushed vegan chocolate cookies
2 Tablespoons melted vegan margarine
2 12-oz. packages silken tofu
4-5 squares unsweetened vegan baking chocolate (about 1 cup chips)
1 teaspoon vanilla extract
1/2 cup cherry preserves or jam
1/4 teaspoon salt
1 12-oz. package silken-firm tofu
3 Tablespoons sugar
3 Tablespoons canola oil
1 1/2 teaspoon apple cider vinegar
1 teaspoon vanilla
*vegan chocolate bar
*fresh cherries
1. Preheat oven to 350. Mix the cookie crumbs and melted margarine together, then press into a 9" pie pan and bake for 10 minutes.
2. Chop the chocolate into small pieces, add to a microwave-safe bowl, and melt carefully in the microwave, checking and stirring it every 30 seconds or so. When it's mostly melted, stir it up until it's smooth.
Blend together the tofu, melted chocolate, vanilla and jam, then spread the mixture carefully into the cooled crust and refrigerate until firm.
3. Meanwhile, whiz together the silken-firm tofu, sugar, oil, vinegar and vanilla until fluffy-ish. (if it's really soft, add more sugar and oil). Chill.
4. Decorate your pie with the cooled whipped topping, and also shave some vegan chocolate on there, and put some big plump cherries on it! yay!
*** Note: if you like yer desserts sweeter, add about 2-3 Tablespoons of maple syrup to the chocolate mousse.
*** Other note: if you can't find cherry jam, what I actually did for this recipe was stew about 1 cup of fresh cherries with 1/4 cup of sugar and a dash of water until it had reduced to a jam-like consistency. Then I stick-blended it and added that to the pie, soooo... DIY jam it up if you have to! :D
SO HOW'D IT GO?
I have to admit I tampered with the recipe, adding a layer of PURE CHERRY ECSTASY between the choco-cherry and the cookie crust. For said layer I used about 1/2 block of silken tofu, 1/2 cup cherry jam, about 10 pitted fresh bing cherries, a dash of maple syrup, and about 2 tbsp of cornstarch. My secret was only baking the crust for 5 minutes, then adding the cherry layer and baking it until bubbles surfaced in the center (about 20 mins). Then I let it cool and added the chocolate/cherry layer, and let it all set in the fridge overnight.
I followed the directions with the above modifications. Also, for the crust, I added some instant espresso powder to the cookie crumbs. That was a nice touch! I made my own jam, pretty much according to the recipe suggestions, except I used amaretto in place of water. I also soaked some pitted cherries in amaretto that I placed on top of the pie. For an additional topping, I drizzled with leftover jam (thinned with a little more amaretto). I was trying to make whipped cream with mimiccream, but it didn't really work. I ended up blending in some confectioners sugar until I got a semi-thick icing like consistency. It was a nice drizzle. I wanted the pie to be pretty firm, so I froze it and slightly thawed before we ate it. It was super rich, but absolutely delicious!
BEST DESSERT EVER!!!!!!! ;)b Seriously, I have this weakness for the cherry-chocolate combo, as when I was growing up my mother had this obsession with making black forest cake for every single one of my birthdays (I eventually got sick of it, but lately I've been craving something decadent).
I have to admit I tampered with the recipe, adding a layer of PURE CHERRY ECSTASY between the choco-cherry and the cookie crust. For said layer I used about 1/2 block of silken tofu, 1/2 cup cherry jam, about 10 pitted fresh bing cherries, a dash of maple syrup, and about 2 tbsp of cornstarch. My secret was only baking the crust for 5 minutes, then adding the cherry layer and baking it until bubbles surfaced in the center (about 20 mins). Then I let it cool and added the chocolate/cherry layer, and let it all set in the fridge overnight.
For the chocolate layer I used a bar of Green and Black's dark chocolate with dried cherries instead of chocolate chips and added a dash of coco-camino and maple syrup. Oh, and added about 10 pitted fresh bing cherries as well.
SOOOOOOOOOOOOOO good, SOOOOOO decadent. Biting into it is like biting into pure fantabulousness! ^-^ Way better than any black forest cake ever made.
Seriously, this pie is so good, I love you.
:)>>> Omg I think I love you. Being German and vegan can be difficult, most of my favorit traditional recipes are sometimes difficult to make vegan, without drastically changing them. This looks amazing! I can't wait to make it! I think I will try it out on my brother- he has a fond love of Blackforest cake... I just won't tell him it's vegan... see when he figures it out. >:D
Amazing recipe! Thanks for posting!
.at
Oh, this looks so good! Can't get vegan chocolate biscuits that I know of round here; I will have to make a special trip out to get the ingrediants, but the next special occasion, I'm making this!! :>