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Tofu Chocolate Mousse Pie (Egg & Dairy Free)

I know what you are thinking, "it's tofu!" Don't let the word tofu scare you. This chocolate mousse pie is velvety, bittersweet, very rich, and so indulging for the soul that you will forget it was even made from tofu to begin with. If you are into chocolate and chocolatey dessert - this is for you.
Course Dessert
Cuisine American
Keyword chocolate dessert, chocolate mousse, chocolate mousse pie, mousse pie, tofu mousse
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 7 people

Equipment

  • cheese cloth, strainer, or a tofu press
  • 8" cake tin or springform cake tin
  • food processor or high speed blender

Ingredients

FOR THE PIE CRUST

  • 22 Oreo cookies filling removed
  • ¼ cup (52g) refined coconut oil melted

FOR THE MOUSSE

  • 600 g (2 blocks) soft or extra soft tofu
  • 2 cups (350g) semi-sweet chocolate chips
  • 2 tbsp Dutch-processed cacao powder sifted (plus more for dusting)
  • 2 tsp vanilla extract
  • ¼ cup (50g) granulated sugar
  • ¼ cup (59ml) hot strong black coffee or instant black coffee
  • ¼ tsp kosher salt

Instructions

FOR THE OREO CRUST

  • Preheat the oven to 350 degrees Fahrenheit.
  • Remove filling of the Oreo cookies. In a food processor or by hand, pulse (crush) the Oreo cookies until it gives a fine loose crumb. It's okay if there are some chunky bits to the crust.
  • Pour in melted coconut oil and slightly pulse or mix until well combined.
  • Place the crumbs into a springform cake tin and flatten until it creates an even thin crust or about a quarter inch thick - covering the entire bottom of the pan. You may use a back of a spoon / spatula or a drinking glass to help you flatten it down.
  • Bake in the oven for about 10-15 minutes or until crust has softened. Set aside and allow it to cool.

FOR THE CHOCOLATE MOUSSE FILLING

  • Using a cheesecloth, strainer, or tofu press - squeeze out as much excess liquids from each tofu block - the more you squeeze out, the better the consistency of the mousse will be. Place in a high speed blender or food processor and combine with granulated sugar and salt. Blend until tofu turns into a cream cheese consistency. Set aside.
  • Melt semi-sweet chocolate on a stove top set to medium low (see notes) until it is velvety-smooth. Do not add any water or liquids during the melting process. Turn off heat. Sift in cacao powder and stir to allow the powder to bloom. Stir in the coffee and vanilla extract to the chocolate as well until it is well combined.
  • Combine chocolate mixture into the blender along with the tofu base. Blend on high speed until consistency runs smooth and resembles a thick pudding.

FOR THE MOUSSE PIE

  • Pour mousse filling over the Oreo crust and spread evenly.
  • Secure chocolate pie with parchment paper or a reusable cover and chill in the fridge for at least 2 hours.
  • When ready to serve, dust with cacao powder or more Oreo crumbles. Enjoy accordingly.

Notes

  1. You can melt chocolate two ways: - Using a microwave by tossing your chocolate chips into a microwave safe bowl and heating it up for 35-40 seconds halfway through. Whisk and melt for another 35-40 seconds. Repeat process it is fully melted.  OR
    - Using a double burner by placing a heat-resistant bowl over a pot of simmering water on the stove top. Melt chocolate on the bowl, consistently whisking until chocolate is smooth and melted. 
    I prefer using the double burner method, as I would rather have better control of the chocolate.
  2. No time for making an Oreo crust from home? You can purchase a ready-made Oreo pie crust in grocery stores - it will work the same way. HOWEVER, making the crust from home WILL ALWAYS taste ten-times better!