Chocolate Orange Mousse Pie
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!
- 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
- 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.
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.