Chocolate Orange Mousse Pie

 

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5 from 1 vote

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!
Prep Time20 mins
Cook Time10 mins
Setting time1 hr
Total Time30 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.