Aces Frozen Chocolate Mousse Pie Recipes

ACES (FROZEN CHOCOLATE MOUSSE PIE)

Steps:

• Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
• Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
• Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
• Whip cream and fold into the chocolate mousse.
• Pour into the springform pan. Cover and freeze overnight.
• To Serve: Remove from the freezer and chill for 5 hours before serving.
• Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.

ANDES LAYERED FROZEN MOUSSE PIE

Steps:

• Stir 1/2 cup of andes mint baking chips into the softened ice cream.
• Spread the ice cream mixture onto the bottom of the pie crust and put in the freezer.
• Melt the remaining andes mint baking chips with 1/2 cup of the whipping cream in a saucepan over low heat, stirring constantly.
• When fully melted, remove mixture from the heat and stir in the egg yolks.
• Put the mixture back on the stove and continue heating it over medium-low heat for 3-5 minutes or until the mixture begins to thicken, stirring constantly. Do not allow it to boil.
• Cool the mixture to room temperature.
• Whip the remaining 1 cup of whipping cream until stiff peaks form and fold it into the cooked mixture.
• Spread the mixture over the ice cream in the pie crust.
• Freeze the pie for a minimum of 4 hours, preferably overnight.
• Allow the pie to stand at room temperature for 10-15 minutes before cutting.

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

FROZEN CHOCOLATE MOUSSE PIE

Steps:

• Combine crumbs and butter; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill.
• In large mixing bowl, beat chocolate with EAGLE BRAND® and vanilla until well blended. Chill 10 to 15 minutes. Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.