Happy Pi Day!
Let's celebrate with really rich, really chocolately, super delicious pie!
Seriously, this stuff is amazing. I have so many ideas for variations in flavor & toppings. S'mores pie? Strawberry Truffle Pie? Chocolate Peanut Butter Pie? Almond Joy Pie? The possibilities are endless!
The chocolate almond was delicious, though. When I first tasted it (by licking the spoon, of course!), the almond flavor was super subtle. As it sat, though, the flavor really developed. I like the depth the almond brings to it, while still keeping that strong chocolate flavor.
The darker the chocolate you use, the more chocolatey the pie will be. You can use milk chocolate, but I think the dark chocolate flavor really is best with the almond flavor. For me, the darker the chocolate, the better, so your tastes will definitely vary.
I guess I have to address the fact that the first ingredient is tofu. Don't let it scare you. Even if you hate tofu, you will LOVE this. I promise. You can't taste it at all & it allows you to make a very rich tasting dessert with much lower stats than a traditional mousse has. This pie is low in sugar, high in protein, & lower in calories than traditional mousse. Yay!
Chocolate Almond Mousse Pie
Adapted from Chocolate Covered Katie
Inspired by Upside-Down Fudge-Almond Tart
1 (19-oz) package firm tofu (I used this)
1 T cocoa powder (I used Special Dark, but regular is fine, too)
12 oz. dark chocolate (either chopped bars or chocolate chips)
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 T unsweetened almond milk
1 1/2 T amaretto
1/8 tsp salt
3 T pure maple syrup
1/3 c sliced almonds
In a microwave safe dish, heat the chocolate in 30 second increments, stirring in between, until melted. Add all ingredients except sliced almonds into a blender and blend until smooth & creamy. Pour into a 9" round pie plate. Toast sliced almond briefly on the stove in a dry skillet over med-high heat. Sprinkle over the pie. Refrigerate for at least 1 hour before serving to chill & finish firm up.