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Chocolate mousse pie

March 05, 2003|Cindy Dorn | Times Staff Writer

Dear SOS: Last summer I discovered the Candle Cafe in the Upper East Side of New York City and its soy chocolate mousse pie. I think I managed to have three pieces in one week. It was the smoothest, most delicious, chocolaty dessert I've ever eaten and it had no dairy products. I'm desperate! Can you help?

T.J. Mercer

Long Beach

Dear T.J.: The Candle Cafe is including this pie recipe in its cookbook, which will be published by Random House this summer. This really is a rich-tasting, luxurious pie. Some of the ingredients -- Sucanat, kuzu root starch and spelt flour -- may require a trip to a health food store.

Total time: 2 hours, plus 8 hours chilling

Servings: 8

Pie crust

1 cup spelt flour

1/4 cup cocoa powder

1/4 cup organic sugar (such as Sucanat)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup soy milk

1/2 cup maple syrup

1/4 cup safflower oil

1/2 cup water

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons chocolate chips

1. Heat the oven to 325 degrees. Combine the flour, cocoa powder, sugar, baking powder and baking soda. In another bowl, combine the soy milk, maple syrup, oil, water, and vanilla and almond extracts. Add to the flour mixture and stir well. Pour into a 9-inch-square baking pan; bake 35 minutes. Cool 15 minutes, then refrigerate 1 hour.

2. Crumble and press the crumbs into a 9-inch, deep-dish pie plate. Sprinkle with the chocolate chips.


2 1/4cups chocolate chips

1 cup plus 2 tablespoons vanilla soy milk, divided

1/2 teaspoon cocoa powder

1/2 teaspoon kuzu root starch (or cornstarch)

1 1/4 blocks (20 ounces) silken firm tofu

1/4 cup maple syrup

2 teaspoons vanilla extract

1 teaspoon almond extract

1. Place the chocolate chips, 1 cup of soy milk and cocoa powder in a bowl. Dissolve the kuzu in the remaining 2 tablespoons milk and add to the mixture. Place the mixture in a double boiler set over simmering water and melt, stirring occasionally. Transfer to a mixing bowl and let cool slightly.

2. Puree the tofu in a blender until smooth. Add the syrup and vanilla and almond extracts; blend again. Fold into the chocolate mixture. Refrigerate 30 minutes. Pour into the crust. Refrigerate overnight.

Each serving: 661 calories; 266 mg. sodium; 4 mg. cholesterol; 30 grams fat; 12 grams saturated fat; 88 grams carbohydrates; 12 grams protein; 2 grams fiber.

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