Vegan Chocolate Mousse Pie
This decadent chocolate mousse pie is rich, easy to make, and fully vegan! Make this to impress your guests at a gathering or simply to enjoy a delectable dairy-free treat!
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Ingredients
- 8 Digestive Biscuits - vegan
- 3 1/2 tablespoons Vegan Butter
THE MOUSSE
- 5 1/2 tablespoons Soy or Coconut Whipping Cream
- 1.75 ounces Quality Dark Chocolate
- 1 tablespoon Maple Syrup
- 1 tablespoon Vegan Butter
- 1 Pinch Sea Salt
- ¼ teaspoon Vanilla Extract
THE GANACHE
- 1.75 ounces Quality Dark Chocolate
- 3 1/2 tablespoons Vegan Heavy Cream
Instructions
Make the Crust
- Start by processing the biscuits into a fine powder in a food processor. Next, melt the vegan butter and mix it in with the biscuit powder. Press the crust mix into a pie pan and place in the freezer to firm up for about 1 hour.
Make the Mousse
- Break up the chocolate into small pieces and place a heat safe bowl over a pot with a bit of water on medium heat.
- Add the chocolate, maple syrup, vegan butter, sea salt and vanilla to the bowl and stir with a spatula until completely melted and smooth. Leave to cool to room temperature.
- Whip the cream until soft peaks form. The key is to keep the whip soft and not too firm, otherwise the mousse will be too hard.
- Once the chocolate mixture has cooled to room temperature, add a quarter of the whip to it with a spatula and mix. Now add the remaining whip a quarter at a time and gently fold with the spatula.
- Spread over the chilled pie crust almost all the way to the top and place in the refrigerator to set for 2 hours or overnight.
Make the Ganache
- Break up the chocolate into very small pieces and place in a bowl and heat up the cream until it just about reaches the boil.
- Immediately pour the cream over the chocolate and stir until smooth.
- Pour over the pie, smooth out and place back in the fridge for just about 30 minutes for everything to set.
- Serve cold and enjoy!
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