Trust me you will love this recipe, melting chocolate in microwave creates the mousse in minutes. This guilt-free recipe is also plant-based using silken tofu instead of heavy cream letting you enjoy this delicious and healthy dessert.
12oz Semi-Sweet Chocolate Chips
1/4 cup We Olive Blood Orange Olive Oil
1 Teaspoon of Kosher or Sea Salt
1 container of silken tofu
Directions: Melt chocolate in microwave for 3 minutes and then 30 second increments after that checking and stirring until melted. Drain liquid from tofu. In a blender pulse tofu until smooth. Add warm melted chocolate and remaining ingredients to blender and puree until smooth. Pour into cooled pie crusts. Cool for 30 minutes. Can be made a day in advance.
Chef Lauren’s Olive Oil Crust
2/3 cup of Extra Virgin Olive Oil
1/3 cup of water
2 cups of All Purpose Flour
1 Teaspoon of salt
Preheat oven to 350 Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Roll out with floured rolling pin to desired shape. Roll roughly into a round circle. Place into round pie pan. Bake for 20 minutes until golden.