Cooking with Bruce : Pecan Chocolate Mousse pie

Again, a fair gap between food blogs. But rest assured, I haven't starved. There is still significant (muscle) mass on the bones.

This blog gives an example of how the kitchen doesn't follow recipes - other than by utilising a few key ingredients. I had been told to make a gluten and dairy free dessert, and been sent a recipe for what was proudly (fuck knows why) called 'Gluten-free tofu peanut butter pie'.
Our kitchen doesn't respond well to being told to do anything, and I really don't like peanut butter, and putting tofu in a dessert seemed a really dumb idea. So things weren't off to a good start. I did like the concept of chocolate and maple syrup though. And so, plans were formed.

Here's what the incredibly sexy kitchen turned out:
Pecan Chocolate Mousse Pie
Base

1x pack gluten free digestives

3T cocoa powder

25gm pecans

115gm dark chocolate, melted

Combine first three in blender, mix in chocolate and pour into lined/greased cake tin. Place in fridge to chill and set.

Mousse

4 eggs separated

2t sugar

180gm dark chocolate, melted  [this gives 20gm for taste testing]

1t vanilla essence

2T maple syrup

1/4c chopped pecans  [in my case, beaten up with my fist in the plastic container]

Beat egg whites until stiff, add sugar and beat in.

Mix egg yolks and melted chocolate, add vanilla, maple syrup, and pecans. Fold in egg whites.

Pour into the base, and leave for a few hours to set.

For those of you interested in the original recipe, and no I can't remember where it came from, other than hell, it's included below (edited for brevity).

Love, B

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Gluten-free tofu peanut butter pie

base

• 2 x 155g packets gluten-free, vegan ginger-nut biscuits or similar
• 6 tablespoons deodorised virgin coconut oil, melted
• 3 tablespoons cocoa powder
• 115g dark chocolate, melted
• 1/4 cup roasted, unsalted peanuts, roughly chopped

filling

• 450g silken tofu, drained and patted dry
• 2/3 cup natural smooth peanut butter
• pinch sea salt
• 1 teaspoon pure vanilla essence
• 2 tablespoons maple syrup or runny honey (if not vegan)
• 145g dark chocolate, melted
• 1/4 cup roasted, unsalted peanuts, roughly chopped

Line the base of a 22cm (9-inch) cake tin with baking paper (parchment). 

Place the biscuits and cocoa into the bowl of a food processor. Pulse a few times before blending on high until finely ground. Add the melted coconut oil and blend until well incorporated. Press mixture into the lined cake tin, lining the base and coming up the sides by approximately 5 cm. Spread the melted chocolate over the base and spread a little up the sides too. Sprinkle with peanuts and set aside.

Place the tofu, peanut butter, a pinch of sea salt, vanilla essence and maple syrup into the food processor bowl (cleaned), blend on high until smooth, scrapping down the sides at least once to make sure it's all incorporated.  Add the melted chocolate and blend until evenly distributed. Pour mixture into the pie case, smoothing off the top as you go. Chill in the fridge for at least 3-4 hours, preferably overnight.