Use a spatula to gently spread the whipped topping on
top of the chocolate mousse layer, then place finished pie in the refrigerator for 20 or more minutes to allow it to set.
I love the
idea of a chocolate mousse that is actually good for you but which tastes just as good as the traditional egg, cream and chocolate version.
Pour the chocolate mousse over the crust and refrigerate for about 15 - 20 minutes to set slightly, until you prepare the next
layer of chocolate mousse.
After a little trial and error with quantities, and a LOT
of chocolate mousse eating, I think this sweet potato mousse is pretty delicious!!
I'm not suggesting you go out and eat gallons
of the chocolate mousse in one sitting, however, enjoying this as a healthy treat once in a while is a fabulous way to appease the sweet tooth while still staying aligned with your health goals.
If the thought
of chocolate mousse made from tofu makes you shudder, you need to think again: thanks to my clever friend, Emma, I now know that it is possible to make vegan chocolate mousse that tastes fantastic.
I took a scoop of Mark's coconut ice cream (recipe in «The» book) which I always seem to have in the freezer; put a heaping tablespoon of almond butter on the ice cream and topped all with a
serving of the chocolate mousse.
In fact, as I am writing this, I am polishing off the last of a large
bowl of chocolate mousse I made for dessert last night.
Many healthier
versions of chocolate mousse call for tofu, but this one depends on avocados and is a member of the 10 Deliciously Radical Avocado Recipes club.
I tend to have a bit of a binge eating problem but I'm finding that if I have
some of your chocolate mousse on hand in the fridge then I can head for that in those desperate times when I really need some comfort food.
Place
all of the Chocolate Mousse Base ingredients in a food processor or blender, (I've done both and I prefer the food processor).