Cinnamon and cayanne chocolate cream pie with brownie crumb crust.
I made this for a Mexican themed potluck I went to the other night. It’s sort of like a Mexican style hot chocolate in pie form.
I’m so imressed with the flavour of this thing. The cinnamon and cayanne spice come through so well, elevating the rich chocolate mousse to a whole new sophisticated level. Needless to say it was a hit at the potluck.
The crust I made from brownie off-cuts I took home from a big catering order I did for my baking job last week. I threw these into a blender and mixed the fine crumbs (about 3 cups worth) with 1 tablespoon of oil and 2 tablespoons of maple syrup. I squished all of this into a greased pie dish and put it into the fridge.
For the filling, I melted 200g of dark chocolate (70% cocoa) in a double boiler and stirred in 1 teaspoon ground cinnamon and 1/2 teaspoon cayanne pepper. Then in the blender I whipped together one packet of silken tofu (the little blocks you get in the aseptic cartons), 1/4 cup of rice milk, 2 tablespoons of maple syrup and a teaspoon of vanilla essence. Once the chocolate cooled down a little, I added it to the tofu and whipped it all together. This went into the crumb crust and into the fridge for a day to set.
Make this now and die happy.