Thursday, December 26, 2013

Heavenly Chocolate Mousse Pie

After I made this recipe last week and saw my guests licking their plates clean, I knew we had a winner! Making a dairy free mousse can be hard to do without using the fake chemical tasting ingredients and not to mention the amount of time it takes to put together. Well, not anymore!
This is my new favorite dessert. It takes so quick to put together, has so few ingredients, and is insanely delicious.

Heavenly Chocolate Mousse Pie
1 cup light coconut milk*
2 bars or 7 oz of dark chocolate (60% and up)
2 whole eggs
pinch of salt, optional

In a blender, blend together the chocolate and eggs till combined. Heat the coconut milk in a saucepan till it begins to boil and bubble. Slowly pour the milk into the blender over the chocolate and egg mixture. Blend till combined and very smooth. Here you can add a pinch of salt if you'd like.

You can then pour this over any crust you'd like or without a crust as I did here. You can try to smooth out the top a bit so you don't have those bubbles on top, but that's up to you.
Place in the fridge to cool overnight or until it is firm. Serve and enjoy the "ooh's and aah's" from everyone around you.

*Even though I use coconut milk here you will not taste any coconut flavor at all.

Check out that rich chocolaty goodness

This recipe is perfect as is, but I do plan to try it out with some homemade healthy crust to go with or even a peanut butter layer- yum!


I hope you try this- you won't regret it...and neither did I...



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34 comments:

  1. Had it last week and it is AMAZING! Absolutely delicious....my new favorite dessert!

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  2. Is coconut water much different than coconut milk?

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    Replies
    1. Yes, it is not creamy like coconut milk. You can possibly try with almond milk, but I never tried.

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  3. When you say to use a blender, do you mean a food processor or kitchenaid?

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    1. I used an actual blender (like you would use for smoothies), not a hand mixer. A food processor may work though, you just may need to scrap down the sides more.

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  4. This looks delicious, but I'm concerned about eating raw eggs. Is there anything that can be substituted?
    Thanks!

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    1. Since the boiling coconut milk is added to the chocolate and egg mixture, the eggs do get cooked, at least to some extent. If it still concerns you, you might be able to try using ener-g egg replacer. It comes in powdered form and you add water to it, but I haven't tried it. If I do try or if you do with good results please let us know!

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  5. Ummm... how many calories? ;-)

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    1. You can do the exact calculations using the recipe calculator on sparkpeople.com, but its around 150 calories if you get 8 servings out of it. So it depends on the size you cut for yourself! If you were to use something like Rich's whip- forget about counting carlories- yuck that stuff is horrible for you. So don't worry so much about the calories, just know the ingredients are basically good for you (minus the sugar in the actual chocolate bar...) and enjoy!

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  6. Can you do this with soy milk?

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    1. I haven't tried it, but I do think it may work.

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  7. Do you have to melt the chocolate before you mix it with the eggs?

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    1. Nope. You just break up the bar of chocolate and blend with the eggs in a blender. It will be a bit noisy for a second. Then the hot coconut milk will melt it all so no need for that extra time consuming step of melting the chocolate beforehand. Enjoy!

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  8. Can you suggest a chocolate to use that is pareve?

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    1. Any bar of chocolate is fine. You can use chocolate chips also. I used a 60% or 70% bar. For a less dark chocolate kind you can use a lower percentage.

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  9. I have made this twice and now and its becoming a go-to recipe for me. It was super easy to make and really yummy!

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  10. Really love this! Thanks so much!

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  11. Made this before Pesach and it was delicious, can't wait to make it again!

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  12. can you freeze this?

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  13. This looks yummy - can't wait to try! The coconit milk is the one in the can or is the carton good? Also - did you ever try with almond milk?

    Thanks

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    1. I used from the can. I think Almond milk may work, but I haven't tried. Sorry!!

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  14. Thanks for your response. I'm having trouble finding coconut milk. I only found coconut water or coconut cream?

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  15. Just wondering - I live in Israel and don't find coconut milk - only canned coconut cream and coconut water?

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    1. Canned coconut cream should work. Although in israel they happen to call coconut milk, coconut water. So I am almost positive if you opened the can of coconut water, it would be milk.

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    2. Oh and if you use coconut cream, you can use some of the cream to make whipped cream to put on top, that would be so good. Just whip it like you would riches whip or whipping cream and add some honey to sweeten it. Or powdered sugar..

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  16. Just made it and it's absolutely delicious! I used the israeli coconut "water" which is actually milk when you open the can!! Have a gut gebentched year!

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  17. I like your idea for the whip - do you have an idea how I can keep the coconut cream whip - whipped? I want to make it Sunday for Rosh Hashana? Thanks!

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    1. Once it is whipped, it can be in the fridge for a week. It will thicken as it sits in the fridge so that is great. Whip JUST the creamy part. Be sure to put it into the fridge, open the can and take out only the thick part that is white. Whip it with about 1 TB honey or maple syrup and 1/2 tsp vanilla extract. Enjoy!

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  18. Does it have to be LIGHT coconut milk or does regular coconut milk work just as good? Also, with the coconut whipped cream, is one can of coconut milk enough for the entire recipe or should I buy 2 cans? Thanks!

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    1. If you want to make the cream then do not use light or else you will not get that thick cream. I used one can. Placed it in the fridge and when I opened it I scooped out the thick cream on top (most of it) then I stirred the rest and measured out 1 cup. The one can was enough and the cream covered the whole pie, but if you want a higher layer of cream then using another can for just the thick part, is a good idea.

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  19. Does it have to be LIGHT coconut milk or does regular coconut milk work just as good? Also, with the coconut whipped cream, is one can of coconut cream enough for the entire recipe or should I buy 2 cans? Thanks!

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  20. I made this for Shabbat in a graham cracker crust, and it came out incredible! It's going to be a staple, as it was so easy to make!

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Thanks for reading and sharing your thoughts!