This sinfully rich and decadent chocolate mousse torte is the real deal: Semisweet chocolate ganache is folded into fluffy non-dairy whipped cream and chilled on a chocolate cookie crust, topped with more whipped cream and garnished with shaved chocolate. If you’re looking for a low-calorie, low fat, healthy dessert, this recipe is not for you.
• 2 cups soymilk, room temperature plus an additional ⅔ cup for the ganache
(sorry, no substitutes)
• 2 cups refined or virgin coconut oil, melted
• ½ tsp guar gum or xanthan gum
• ⅔ cup organic powdered sugar
• 1 tsp real vanilla extract
• 8 oz semi-sweet non-dairy chocolate
• 16 non-dairy chocolate sandwich cookies (e.g., Newman-O’s™; Oreos™)
• 8-inch springform pan
• parchment paper
• cooking oil spray
• stand mixer with whip attachment or handheld electric mixer with rotary beaters or whisk attachment
• food processor
• pastry bag with decorative tip for piping the whipped cream
Prepare the whipping cream (this is best done the day before preparation of the torte). Add the 2 cups of soymilk to a blender with the food gum and begin processing on high speed. Incorporate the melted coconut oil in a slow but steady stream while processing. Transfer the cream to a sealable container and refrigerate until thoroughly chilled, a minimum of 12 hours. The cream must be very cold or it will not whip properly.
Place a large mixing bowl, along with the mixer attachments, in the refrigerator to chill.
Shave some of the chocolate with a vegetable peeler or paring knife and set aside to be used as a garnish for the torte before serving. This is optional but makes a lovely presentation. Break the remaining chocolate into pieces which will be melted for the ganache later.
Scoop the chilled, thickened cream into the chilled mixing bowl, add the vanilla, and begin whipping on high speed. Add the powdered sugar in increments while whipping and continue until the cream has stiff peaks. This will take a few minutes. Avoid overwhipping or the cream will eventually separate and turn into sweet butter. Place the bowl of whipped cream into the refrigerator to stay cold.
Line the bottom of the springform pan with parchment and mist the sides with cooking oil. Place the cookies into the food processor and process until finely ground. Press the cookie mixture into the bottom of the pan. Set aside.
In a small sauce pan, bring the remaining soymilk to a brief simmer. Remove from the heat and add the broken chocolate. Whisk until melted and smooth. Place in the refrigerator to cool about 20 minutes.
Transfer half of the whipped cream to another mixing bowl (the remaining whipped cream will be piped onto the chocolate mousse later, so keep it chilled until ready to use). Fold in the cooled chocolate ganache and continue to fold until no white streaks remain. Spoon into the springform pan and spread evenly even over the crust. Cover with wrap and chill for a few hours to set.
Remove the torte from the springform pan and transfer to a serving plate. Using the pastry bag with a decorative tip, pipe the remaining whipped cream onto the mousse. Garnish with shaved chocolate and serve.