This is Not a Recipe for Vegan Chocolate Mousse Pie

I can't even look at this without wanting more.
I had a recipe brewing in my mind and I had to get it out! Valentine's Day was coming and I had house guests also approaching, so I decided to use those events as a reason to manifest my ideas. It kind of came organically, so I never wrote down a tested recipe, but if you are brave, and you can wing it, then you have to piece together this fabulous chocolate mousse pie. It's like dessert crack.

I used a stencil that I had cut out for a Valentine's project to dust the pie with cocoa powder.

This is Not a Recipe for Vegan Chocolate Mousse Pie
serves about 12-18

Bottom layer: In a spring form pan if you have one, a chocolate cookie layer mixed with nuts. To do that, follow a cookie crust recipe for pies and then cut about 1/4 of the cookies for toasted almonds and walnuts. Let it set in the fridge.

Next layer: Your favorite chocolate ganache recipe. Let it set in fridge before adding the next ingredient. This ganache has to be thick, not runny, so you may want to eliminate a bit of the liquid (soy creamer, almond milk, etc.) from the recipe you are using.

Third layer: Dark cherry preserves. A whole jar, don't be shy. Let it set again.

Second layer: Chocolate tofu mousse with espresso powder. Melt a bag of semi sweet chocolate chips in a double broiler. Let cool somewhat. In a food processor, add a block of silken tofu, 1-2 TB maple syrup (or other liquid sweetener), 2 tsp vanilla, 1/4 tsp salt, and add 1 TB espresso powder. Blend until smooth, scrape down sides, blend again. Add melted chocolate and blend again until fully combined. Pour into the spring form. Let set for at least 3 hours in fridge.

Serve slices with whipped cream, chocolate sauce/melted ganache, sprinkle with toasted almonds, and/or more cherries.

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