Well now, it’s been a while! I had a lovely trip back home and cashing in my IRELAND Christmas present from Jesse. Actually let me clarify that, I had a lovely time while I was back home and in Ireland. I did not have a lovely trip there or back. Let’s just say after being rebooked 5 times and spending over 48 hours in the airport (not including flying time)(WITH A DOG for part of the trip), I doubt I’ll be flying anywhere anytime soon. Over it. Done. No more, thank you.
Anyways, let’s not dwell on the negative. You can see some highlights from my time in NY in the last post, and I’ll eventually get around to doing an Ireland post. If you simply cannot wait for pictures, you can start to see some trickling in on the ol’ instagram.
But in the mean time, I think I owe you guys this recipe. I meant to post it before I left for Ireland, but visiting with family seemed like a better use of my time than writing it up. So at long last, here it is in all it’s glory – Chocolate Mousse Tartlets with Pretzel Crust. Options for regular ol’ coconut whipped cream or if you’re feeling extra special, peanut butter whipped cream.
Not to toot my own horn, but Jesse said this is one of the best things I’ve ever made. But come on, if there is a vegan recipe out there that is going to please my meat-and-potatoes boyfriend, you know it’s going to include chocolate, pretzels and peanut butter. How can you really go wrong with that combination?
If you’re not into the whole pretzel crust thing
YOU’RE CRAZY, this is also tasty with a raw pecan or graham cracker crust. I blended the crust ingredients in my KitchenAid blender, not a food processor (because I don’t have one), and it worked just fine. I imagine it would also work in a food processor, so use whichever you like! This recipe makes 4 4-inch tartlets or if you don’t have tartlet pans, you can just make one 9 inch pie. I recommend using tartlet pans with a removable bottom, because a broken tartlet is almost as bad as a broken heart. Maybe worse if you opted for the peanut butter whipped cream.
1 1/2 cup pretzel crumbs
8 tablespoons coconut oil (room temperature)*
1 tablespoon coconut sugar**
1 tablespoon brown sugar
1 cup chopped dark chocolate
1 cup coconut milk
see recipe here for instructions
Peanut Butter Whipped Cream
1 can of coconut full fat milk or coconut cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup peanut butter, omit if you prefer regular whipped cream
follow recipe for basic vegan coconut whipped cream
To make the crust, blend pretzels in a high speed blender until you have almost a flour consistency (a few small crumb size pieces are fine, they add a great texture!). You may need to use a spatula to fluff your pretzels and blend again. After your pretzels are pulverized, I recommend dumping them into a bowl and measuring the 1 1/2 cups back into the blender, just to check for accuracy. Then start to add coconut oil one tablespoon at a time, blending in between. After all the coconut oil is added, add both sugars and blend until combined. You’ll know if your crust consistency is right if you pinch a bit between your fingers and it holds together. Use 1/4 of crust mixture for each tartlet pan. Press crust into each pan, ensuring an even thickness. Bake at 325° for 8 minutes. Let cool completely before adding mousse. I recommend sticking them in the fridge for a few minutes.
Prepare Chocolate Mousse according to directions found here. I recommend removing the tartlets from their pans at this point. Scoop 1/4 of the mousse into each tartlet. Use spatula to spread evenly. Cover with plastic and place in refrigerator.
While the tartlets are chilling, make the vegan coconut whipped cream, you can find the directions here. If you would like to make the peanut butter variation, blend in the 1/4 cup of peanut butter when you add the sugar and vanilla. Remove the tartlets from the refrigerator and top with the whipped cream. If eating right away, sprinkle with pretzel crumbs and chopped dark chocolate. If saving for a later time, cover with plastic and refrigerate. Will keep for 3-4 days.
*If you would prefer not to have a coconut tasting pretzel crust or maybe you don’t have coconut oil on hand, non-hydrogenated shortening is a decent substitute.
**regular ol’ cane sugar works if you don’t have coconut sugar
BONUS: swirl in some extra peanut butter in the mousse before you refrigerate. IT IS AMAZING.