Sunday, July 11, 2010

Scrumptious Magical Chocolate Mousse Cherry pie

Warning: this is a first attempt that I totally made up on the fly this morning, and this is my best recollection over 12hrs later. If it looks, feels or tastes "off" fuss with it until it's right to your tastes. My finished product this afternoon was out of control yummy, but I need to recreate it a few times before I can totally vouch for it.

Chocolate Cookie Crust

3 tbsp arrowroot
3 tbsp cocoa
2 tbsp maple syrup
2 tbsp palm shortening
1/2 tsp baking soda
1/16 tsp vit c crystals

In one bowl mix all dry ingredients. In another, mix shortening & syrup until well-blended. Mix dry into wet. This mixture will be thick and frosting-like. Press into a greased 10in pie pan. This is messy. Use your hands, lightly wet with water and a rubber spatula. Bake at 350*f for 20-25min. It will seem fluffy when hot, but will crisp up when cooled. Cool in fridge before filling.

Chocolate Mousse Filling

3 ripe avocados
1/4 cup maple syrup
1/4 cup cocoa powder
1 tsp vanilla extract

Blend avocados with maple syrup & vanilla in food processor. Transfer to bowl & stir in cocoa powder by hand. Cover and cool in fridge.

Cherry Glaze topping

2 cups pitted cherries
1/2 cup water
2 tbsp arrowroot + 2 tbsp (additional) water, mixed in a "slurry"

Boil cherries & water until cherries are soft. Transfer to food processor & puree. Transfer back to pan and return to boil. Stir in arrowroot/water slurry. Simmer & stir until mixture thickens. Transfer to bowl and allow to cool before glazing. [Alternatively, I'm considering just boiling the cherries, puree-ing and then reboiling down into a syrup for next time. This turned out a bit runny yet for my likes. Though still tasty.]

Assembly

Spoon mousse into cooled crust. Spread evenly. Pour cherry glaze over top. Store in fridge & serve cooled.

4 comments:

  1. Looks great! I especially have to try the crust. Does it stay crispy long with the filling in it?

    ReplyDelete
  2. I finished the pie yesterday around noon. We ate it at four. It wasn't necessarily crispy, but it was firm and solid like any cookie you'd use as a base for a pie. The mousse sort of seals off the crust from the wetter sauce/glaze.

    I just about did a victory lap around the kitchen table when I cut the pie to serve it and it actually came out in solid wedges. :)

    ReplyDelete

 
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