Gluten-Free Chocolate Mousse Pie


I had a slice of French Silk pie from Village Inn a few weeks ago and I didn’t really enjoy it.  I used to love it, but since giving up most sweets over six months ago, I’ve found my tastes have changed quite a bit!  The VI pie was cloyingly sweet and tasted sooooo processed to me.  I almost felt sick after eating it, much to my surprise.

When I was strictly paleo/primal, pie would have to be crustless.  Since I’ve allowed rice and some other starches back into my diet, sparingly, I’m happily able to enjoy a range of gluten-free products.  Ideally I would have liked to bake some rich gluten-free, oreo-esque chocolate wafers from scratch to use as crust for this pie, but convenience won out and I picked up a small bag of Pamela’s Simplebites Extreme Chocolate cookies.  They are pretty tasty on their own but have an odd texture compared to what you might expect.  I knew right away they’d make a great crumb crust or topping.

I’ve been using a simple chocolate mousse recipe for years, so I adapted that that for the filling.  My goal was to get enough mousse and whipped topping for the entire pie out of one quart of cream.  The recipe made as-is wouldn’t be enough filling…and made doubled would be too much, plus wouldn’t leave any cream over for whipped cream on top!  Here’s my adaptation:

 1 bag Pamela’s cookies, whirred in the Vitamix to crush to crumbs

Press crumb mixture into bottom of pie plate. If you want it solid, mix with 1/4 cup melted coconut oil or butter before pressing, and then bake at 350 for 5 minutes.  I left mine loose and crumbly.

knox gelatine

1 tbs. water
3/4 envelope gelatin*

Sprinkle gelatin over cool water and let sit.  Microwave (carefully to avoid superheating) a half cup or so of hot water.  Set both aside.

Next put the following in your mixing bowl…

3 cups cream
2/3 cup sugar
2/3 cup unsweetened cocoa

whipping in my old kitchen aid

 

ghirardelli

I used my stand mixer and started the mixer on low, slowly increasing the speed (to avoid splattering).   While it was mixing, I added 3 tbs. of the hot water to my gelatin mixture and stirred.  Once the mousse reached the texture I wanted, I slowly poured in the gelatin water and continued mixing for about ten seconds.  Then I scraped the bowl well and mixed a few more seconds.  I added the mousse to my pie plate and put it in the fridge while I made the whipped cream.

Into the mixer went:

1 cup cream
1/3 cup sugar

While it was mixing on low, I used:

1/4 packet gelatin* over
1 tbs. cool water and then added
2 tbs. hot water

Once the whipped cream reached stiff peaks, I stirred in the gelatin water and continued mixing for about 30 seconds.

I then added the whipped topping to the pie and sprinkled it with mini chocolate chips to garnish it (real chocolate jimmies would have been ideal but I haven’t splurged on them yet!).

The girls and I were impatient and cut the pie about 20 minutes later.  It would have firmed up more had we waited the obligatory hour minimum.  I’ll do that next time.  This also would make delicious parfaits…I think I might do that before I make it as a pie again.  Either way, it’s delicious and gluten-free.  You could always reduce the sugar amounts as well, or use sucanat, palm sugar, date sugar or even artificial sweetener.

*the gelatin isn’t necessary if you’re planning to serve immediately, like if you did parfaits…it helps stabilize the whipped cream and mousse so they won’t deflate during storage.

 

 

 

 

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