19th March 201620th August 2019

Chocolate Orange Mousse Pie

Name: Chocolate Orange Aquafaba Mousse Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 30 g unperfumed coconut oil (melted); 4 pitted medjool dates; 10 ml orange juice (freshly squeezed); zest of 1 orange; 100 g activated dry buckwheat groats; 75 g pecan nuts; 75 g macadamia nuts; 1/2 tsp vanilla powder; pinch of sea salt; 300 g 70% dairy free dark chocolate (I use Lindt); 2 tbsp unperfumed coconut oil; 2 cans organic chickpeas (liquid only (aquafaba)); 1/4 tsp cream of tartar; zest of 2 oranges; 10 ml orange juice (freshly squeezed or a few drops of food grade orange oil); extra chocolate for garnish

Chocolate Orange Aquafaba Mousse Pie

Chocolate and orange make a wonderful combination…who doesn’t love a Terry’s? This delicious dessert offers a densely flavoured chocolate mousse topping with a citrus zing, supported by a crunchy base of nuts and buckwheat groats, sweetened only with dates. Perfect for a dinner party as it can be made in advance and healthy too!

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 10 mins

Setting time 1 hr

Total Time 30 mins

Course Dessert

Servings 8

Ingredients

Base:

30 g unperfumed coconut oil melted
4 pitted medjool dates
10 ml orange juice freshly squeezed
zest of 1 orange
100 g activated dry buckwheat groats
75 g pecan nuts
75 g macadamia nuts
1/2 tsp vanilla powder
pinch of sea salt

Filling:

300 g 70% dairy free dark chocolate I use Lindt
2 tbsp unperfumed coconut oil
2 cans organic chickpeas liquid only (aquafaba)
1/4 tsp cream of tartar
zest of 2 oranges
10 ml orange juice freshly squeezed or a few drops of food grade orange oil
extra chocolate for garnish

Instructions

Preheat the oven to 180°C.
Add all of the ingredients for the base into a food processor and blend for about 30 seconds until throughly mixed.
Pour into an 8" pie mould and press down firmly until the bottom is covered evenly.
Bake for 10 minutes and set aside to cool.
Meanwhile, break up the dark chocolate into small pieces and place into a small bowl with the coconut oil. Sit the bowl over a pan of barely simmering water and melt, stirring occasionally. Do not let the steam from the pan condense into the bowl otherwise your chocolate will seize.
Once there are no solid pieces of chocolate remaining, remove the bowl from over the pan and set down to cool.
Drain and reserve the liquid from the chickpeas and pour into a large bowl.
Add the cream of tartar.
Using an electric whisk, beat the chickpea liquid until it triples in volume and resembles stiff egg whites. This can take up to 10 minutes.
Add one third of the beaten aquafaba to the chocolate bowl and stir in thoroughly.
Now add in the rest of the aquafaba but this time taking care not to knock out all of the air. Fold through gently using a metal spoon until combined well.
Add the orange zest and juice and stir through carefully to distribute evenly.
Pour over the cooled base and place in the freezer.
About an hour before serving, remove from the freezer and lift out of the pie tin and place on a serving plate to come to room temperature.
Grate a little dark chocolate over the top before serving.

Notes

Source: Original recipe by Kelly Little, The Mighty Beetroot

Allergy advice: Nuts (pecans, macadamia), soya (chocolate)

Delicious served with slices of fresh orange or blood orange and a dollop of coconut yoghurt.