Since scrapbooking is out...Chocolate silk pie!

I'm at work and looking for hobbies to do when it is slow (i.e. people are living and not dying-too morbid?). As my post title hints at, my inherrited scrapbooking bag was stolen from my car, the car window was smashed, a few days ago. I had recently been making cards for family members and friends in my spare time at work, but it is simply no longer an easy option without all the supplies. So now, I am resorting to this blog. Eek, I am always so hesitant to blog about anything. It just feels weird putting it all out there. Imagine doing a "full monty!"  Well, blogging is not that weird or awkward, but still.
I am trying to think what I have made foodwise to write about and then I remember who I am, and that each day is basically a new day to create in the kitchen. I am definiately a foodie. So here is what I did last night.

I made a chocolate silk mousse pie. It was better than I thought it would be, which is both dangerous and delightful. I found a recipe online that I actually followed to a 'T' (maybe just a lower case 't' though). This recipe uses soft or silken tofu as the main filling, instead of using any cream or milk. The chocolate mousse recipe is vegan with easy ingredients and I made a tasty graham cracker crust to go with it. The chocolate pie was requested by Scott, who always encourages me to cook/bake new things and indulges me when I follow him around with a spoon full of a new creation to try. I think we both lucked out.

I was having trouble finding this recipe again, but here it is: http://www.gourmantineblog.com/?p=2668

I did not use the port or grand marnier listed below, I just took it out of my recipe. Additionally, I used about 2/3's of dark chocolate pieces to mix in with the tofu mixture. And I used the rest of the chocolate pieces (the remaining 1/3) to melt and pour over the top of the mousse pie. After it chilled, the dark chocolate set and formed a "magic shell" coating on top of the pie. It was mmmmagic    :)

My Crust Recipe:
15 graham cracker squares (not rectangles), crushed
1.5 Tbsp Earth balance butter (or other butter), melted
2 Tbsp. agave syrup
(add cocoa powder for a chocolate crust if you'd like)
Instructions:
Mix all ingredients and pat into a pie pan

Pie Recipe:

1 package (270 grams) of silken tofu, drained
120 grams high quality dark chocolate, broken into pieces
30 grams unsweetened cocoa powder ( ¼ cup)
60 ml cup water ( ¼ cup)
1 tablespoon almond milk (I’ve used soy milk)
110 grams sugar (½ cup)
2 tablespoons port (I’ve used Grand Marnier)

Instructions:
Place the heatproof bowl over a pot of simmering simmering water and melt the chocolate with cocoa powder, almond milk, water, liquor and sugar stirring occasionally. Once melted remove from the heat. Blend the silken tofu in the food processor, until very smooth, then gently fold into the chocolate mixture. Pour into the prepared crust and chill for at least an hour in the fridge.