Ingredients
- 1 store-bought chocolate or graham cracker pie crust, or your favorite homemade crushed-Oreo-and-butter crust
- 14 oz semisweet chocolate, finely chopped
- 1½ cups cold heavy whipping cream
- 6 tablespoons additional heavy cream
- 1 cup cauliflower florets, measured before steaming
- A little extra cream, only if needed for blending
- Optional topping: whipped cream
Let’s make it
- Steam the cauliflower until very tender. Drain thoroughly, then blend until completely smooth, adding only a little cream if needed. Cool to room temperature.
- Gently melt the chocolate with the 6 tablespoons of cream, stirring until smooth.
- Stir the cauliflower purée into the chocolate. Let cool until barely warm but still fluid.
- Whip the cold 1½ cups of cream until stiff peaks form. Stir a small portion into the chocolate mixture to lighten it, then gently fold in the rest.
- Spoon into your prepared crust. Refrigerate for at least 6 hours, preferably overnight. Finish with whipped cream.
For anyone following a swallowing care plan, crusts and toppings may not suit the prescribed texture. Always follow the individual care plan.
Comfort, pleasure, and a little kitchen creativity. That’s The Soft Food Solution. 💙
