February 17th, 2024
Hey there, dessert lovers! 💋🍰
Today, I've got a recipe that will make your heart skip a beat and your taste buds do a happy dance. Get ready to indulge in a heavenly creation that combines the irresistible flavors of raspberry and chocolate in a dairy-free delight! Say hello to our Raspberry Chocolate Cookie Pie with a Coconut Cream Raspberry Mousse Layer – it's a mouthful in more ways than one!
Imagine sinking your teeth into a luscious dessert that's not only dairy-free but also packed with layers of decadence. We're talking about a base that's essentially a giant raspberry chocolate chip cookie, topped with a luxurious coconut cream raspberry mousse, and crowned with a rich chocolate raspberry ganache studded with crunchy walnuts. Are you drooling yet? Because I know I am!
This delicious dairy-free creation was inspired by this week’s special guest, Cookie Monster! Have you watched the episode yet?
Melody makes Raspberry Chocolate Cookie Pie LIVE!
Special Guests: Dirty Martini and Hazel Honeysuckle!
RECIPE:
Raspberry Chocolate Cookie Pie - with a Twist!
INGREDIENTS:
COOKIE BASE
113g unsalted butter (1/2c)
100g granulated sugar (1/2c)
50g light brown sugar (1/4c packed)
1 egg + 1 yolk
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
186g all-purpose flour (1.5c)
1/2 tsp electric pink gel *Americolor
2 tbsp raspberry powder
1/2 cup fresh raspberries
Preheat oven to 400. Grease and line 1 9 inch round pan.
Melt butter and sugars together and mix with a handheld mixer until smooth and a little fluffy
Mix in egg, yolk, vanilla extract, baking soda, salt, and food coloring
Add flour, raspberry powder, and chocolate chips by hand
Add to your pan and level it off.
Take your raspberries and crumble them on top and press them down into the cookie dough
Bake 10 minutes at 400 then turn temp down to 350 and bake for another 25-28 minutes.
When it's cool enough to touch, remove it from the pan (make sure to go around the inside of the pan around the cookie with a knife to allow for an easy exit from the pan.)
Take a 6inch cake ring and use it to cut out your base. Place on a plastic wrap covered baking tray. Set aside.
Crumble the part of the base you've cut off and bake on a foil lined baking tray for about 5 minutes until they're crunchy crumbles. Set aside.
CHOCOLATE RASPBERRY GANACHE
100g chocolate chips (1/2c)
50g heavy whipping cream or coconut cream (coconut milk could also work, but decrease the amount about a tbsp)
1 tbsp raspberry powder
1/2c coarsely chopped walnuts
Melt the chocolate and cream for 30 seconds. Stir. Decrease time to 15-20 second bursts until completely melted.
Mix in raspberry powder and walnuts.
Add to the top of your cookie base (in the ring) and level off. Put it in the freezer while you make the mousse.
RASPBERRY COCONUT CREAM MOUSSE
10oz bag of frozen raspberries
1 tbsp fresh squeezed lemon juice
1 tbsp granulated sugar
3 gelatine leaves (6g)
1 can coconut cream (Your coconut cream needs to be refrigerated overnight prior to preparation.)
60g raspberry puree
1/4c powdered sugar
*1 cup fresh raspberries
Raspberry Puree
Heat frozen raspberries and sugar in a small pot on the stove. Smush it down and cook on low heat for a few minutes until it starts to thicken a little.
Sieve the raspberries, weigh out 60g of the sieved juice and set aside. Save the remaining sieved juice for topping.
Take your gelatine leaves and cover with very cold water for 2-3 minutes to let bloom.
Meanwhile, add the 60g of raspberry juice back to the pot. Add lemon, and let it start burping. Remove from heat.
Squeeze the liquid out of your gelatine and add it to the raspberry juice stirring until gelatine is completely dissolved. Set aside.
Coconut Mousse
Use a spoon to skim off the thickened top layer of coconut cream from your chilled can into a mixing bowl. Add about a tsp of the coconut liquid into the skimmed cream.
Use an electric whisk and beat the coconut cream for a minute. Add powdered sugar and beat for a few minutes, or until it resembles whipped cream.
Fold in your raspberry puree
ASSEMBLY
Add half of the coconut raspberry mousse to the top of your frozen chocolate ganache layer. Add some of the fresh raspberries and lightly press down into the mousse. Cover with remaining mousse and level off.
Cover with cling film and freeze (best overnight)
To release pie from cake ring place a cup or bowl that is slimmer than the pie upside down. Take a rag and heat with hot water. Rub the rag around the cake ring to help slightly thaw the mousse. Place the cookie base on the cup or bown and gently pull the cake ring down slowly. It should slip off somewhat easily. If it's still not budging, do another quick warm up.
Add remaining raspberry sauce to the top of the mousse layer. Top with fresh raspberries and crunchy crumbles cookies.
Let it thaw in the fridge for a few hours and then at room temp for another 10-15 minutes before slicing with a hot dry knife.
Enjoy!