This week’s SMS challenge – Chocolate Pie crust – offered us the chance to get creative using a filling from outside the book. Based on comments from a few of the other bakers suggesting the crust lacked flavour, I doubled the cocoa powder as well as the amount of sugar called for in the recipe. In a bid to spare the ol’ waistband after the gob-stuffing marathon I’ve indulged in over the past few months, I also opted to make it into a 7 inch tart filled with chocolate mousse made from tofu and agave syrup (from Vegan Cupcakes Take Over the World). That said, I went ahead and annihilated any health benefits by adding a chocolate caramel base layer with toasted hazelnuts (using my leftover caramel ‘sauce’ from last week). To be honest, the crust probably still lacked sweetness, but luckily my filling was so deadly rich that it worked out quite well.
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