Best Chocolate Mousse Pie Recipe Recipe For Zucchini

VEGAN CHOCOLATE MOUSSE PIE

Steps:

• In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
• Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
• Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
• Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
• In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
• Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
• Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!

DEATH BY CHOCOLATE MOUSSE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
• In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
• Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
• Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
• In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
• Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

THE BEST CHOCOLATE MOUSSE PIE

Steps:

• In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
• Cool. Chill thoroughly; stir. Fold in whipped cream.
• Pour into prepared pastry shell. Chill 4 hours or until set.
• -----*Note-----.
• Mousse Pie Garnish.
• 1 block chocolate, at room temperature.
• Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
• You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.