Friday, April 22, 2011

Tonight's Treat...

Today is my treat day. We're doing date night at our favorite restaurant, Blue Adobe, where I will enjoy a clean meal and some chips :-)  Then coming home to do dessert. I rarely do dessert, but I've been looking forward to dessert all week.

I had planned to make Jillian Michaels' brownies, but was warned that they're not very chocolaty, and what I want, what I NEED, is chocolaty. So I went on a search to find a treat to make for tonight. Elana of ElanasPantry.com is a goddess of all things chocolaty. She is my hero.

gluten-free chocolate fudge mousse pie recipe
Looks pretty chocolaty, right? Looked perfect to me! So off to the kitchen I went. I melted the chocolate (dark, of course). Beat the egg yolks and agave. Beat the egg whites into stiff peaks. Added the yolk mixture to the melted chocolate, added the sea salt, then folded in the egg whites.

Let me pause a moment to share that the egg whites are completely superfluous. That yolk/chocolate/salt/agave mixture is where it's at, my friends. I licked the spoon. Then I licked the pan. Then I grabbed the pan back from my husband and licked the rest of it. (I might have growled a little when he wanted it back).  Little chunk of heaven. Not much there, as I'd been very efficient in scraping out the pan and adding the mix to the egg whites. But worth every swipe. EVERY SWIPE! OMG. Now, I'm not one for licking the spoon (or pan, lol) but that chocolate fudgey goodness was absolutely BEYOND.

I finished folding in the egg whites, poured the mix into a pie plate (no shell for me, it's all about the chocolate), and it's now chilling in the fridge for after dinner. I'll let you know how it turns out, but I can tell you right now that the fudgey mixture is my new favorite treat. Since my treat times are limited (once I hit 16 weeks, I don't think any treats are allowed), I like to really make them worth the indulgence, and that chocolate stuff hits all the requirements :-)

Here's the recipe:


  1. In a small pot, melt chocolate over very low heat; remove from heat
  2. In a medium bowl, beat egg yolks with agave for 1 minute with a hand blender
  3. In a large bowl, beat egg whites with a handheld blender until stiff peaks form
  4. Stir egg yolk mixture into pot of warm chocolate
  5. Mix chocolate and yolks until combined; mixture will be slightly thickened, shiny and beautiful
  6. Stir salt into chocolate mixture 
  7. Fold egg whites into chocolate mixture
  8. Transfer mousse into cooled Pie Crust (page 79 The Gluten-Free Almond Flour Cookbook)
  9. Refrigerate for 3 hours
  10. Serve




2 comments:

  1. Damn that sounds like heaven in a pie plate! Can't wait to try it!

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  2. Oh it is!!! It really is!!! I was afraid the finished product would be a letdown since the fudgey part was so incredible, but it's not! The mousse is spectactularly chocolaty. It's sooooo good!!! I'm hoping Bill and the girls finish it off quick because just knowing it's in the fridge might be a problem for me, ROFL!!!

    SOOOOOO GOOOOOOD!!!!!!!!!!!!!!

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