Sometimes, all you want is a thick, sleek spoonful of indulgence. The deep, dark notes of chocolate enriched with the light, sweet, airy tones of creamy whipped coconut, unique, fragrant vanilla bean seeds which speckle everything with tiny black flecks and the crunch of bitter cacao nibs dance with the tongue in a slow, romantic waltz as this creamy chocolate mousse rolls around your mouth. Ribbons of indulgent sweetness mixed with thick, lusciously rich chocolate create a real magic moment in these busy, bustling summer days.
The abyssopelagic flavours meld together in a way as beautiful as a child’s imagination. I couldn’t believe it when I first tasted it; starting off as a simple coconut whipped cream to top the remnants of the raspberries I picked a few days ago, my affinity to chocolate led me to throw in a handful of cacao, and from that moment onwards, things just got better and better in that kitchen.
I’m absolutely not ashamed to admit that I’ve taken a liking to inhaling the entire recipe within a few minutes; it’s quite incredible.
1 vanilla bean, halved and seeds scraped out with the back of a knife
cacao nibs, to serve (optional)
1. Take the two cans of coconut milk out of the fridge. Turn them upside down, then open both with a can opener. Pour the coconut water into a container for later usage – I love using it for smoothies in the mornings – then scoop out the thick white coconut cream at the bottom of the can and place into a large bowl.
2. Using a hand whisk, whisk for 1-2 minutes until you achieve a fluffy mixture which holds stiff peaks. Alternatively, use a stand mixer and mix for about 20 seconds.
3. Take out around three tablespoons of coconut whipped cream and put it in a separate bowl to use as a garnish. In the larger bowl, add the cacao powder, agave nectar, and vanilla bean seeds, then whip again until fully incorporated.
4. Divide the mixture between two large ramekins or glasses. Take the coconut whipped cream which was set apart earlier, fill a piping bag fitted with a large star nozzle with the mixture, and pipe a swirl on top of each serving of chocolate mousse. Set the mousses in the fridge to set for an hour or so before serving. If using, sprinkle with cacao nibs at the last minute.
Some things were not meant for sharing. This rich and gooey marriage of soft caramel, light and smooth chocolate mousse, and a sweet dark chocolate pie crust certainly wasn’t.
Avocado in chocolate mousse? Refrigerating coconut milk for caramel? Dates and almonds in a pie crust? You wouldn’t be mistaken if you thought summer holiday had fried my brain. Although it has, the weird and wonderful ingredients in this pie somehow manage to come together and create a truly delicious slice of heavenly healthiness. I went there.
In other news, I’m officially a Daring Baker! Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!
I love how pies like this come together in a matter of minutes with a bit of prep. Remember the days of cutting cold butter into flour and having to wait hours before being able to enjoy the fruits of your labour? Me neither. Simply make my simple caramel sauce and the pie crust before breakfast in the morning and you’ll have pie when you get home. It’s as simple as that; there’s nothing like pie!
1 can coconut milk, chilled overnight (at least 12 hours)
For the Chocolate Mousse
two large avocados
250ml pure maple syrup
150g cacao powder
For the Crust
1. Add all the ingredients to a food processor and blitz until fine and it just holds together. Press into an 8-inch, 20cm fluted tart pan. Chill the base for about 20 minutes.
For the Caramel
1. Take out your can of coconut milk and open it. Carefully scoop out the top layer of ‘cream’ into a separate bowl until you are left with coconut water.
2. Heat the cane sugar in a heavy-bottomed saucepan on medium heat until lightly golden brown, about 5 minutes. Don’t stir it – simply shake the pan a bit! Very carefully, remove the pan from the heat and add in the coconut cream teaspoon by teaspoon. Watch out as it will splatter! Add in the coconut until it has all been dissolved, whisking as you go. Bring to a boil again (3-4 minutes) until it thickens slightly. Pour the mixture into a glass jar and let cool, uncovered, for about 30 minutes. Place in the fridge to set for at least 3 hours.
For the Chocolate Mousse
1. Process all the ingredients in a food processor until completely smooth and chocolatey! Taste it, and if it tastes of avocado, add in an additional tablespoon of maple syrup and a tablespoon of cacao powder.
2. Process again and keep going until it tastes rich, dark, and divine! Keep in the fridge until ready to use.
1. Prepare the caramel at least 4 hours in advance and the base about an hour in advance. Take out the pie base, then slather it with the caramel sauce! Top with chocolate ‘mousse’, then serve! You can prepare it up to 2 days in advance. Store in the fridge.
I topped the pie with a caramel tuile made from the additional sugar I had when I was making the caramel – I simply took a fork, and guided the sugar into a pattern on some greaseproof paper. I let it set for 10 minutes and then garnished my pie with it!