Choc Mousse Pie Recipes

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CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

Provided by Jeannette Gartner

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time P1DT1h10m

Yield 8

Number Of Ingredients 15

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
  • In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
  • When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
  • To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g

NO-BAKE CHOCOLATE MOUSSE PIE



No-Bake Chocolate Mousse Pie image

This super easy, velvety, and delicious chocolate mousse pie recipe uses just six ingredients, including cream cheese, cocoa, and whipped cream.

Provided by Linda Larsen

Categories     Dessert     Pie

Time 4h35m

Number Of Ingredients 9

1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
1 (8-ounce) package cream cheese (softened)
1/2 cup heavy cream
1/2 cup cocoa powder
3/4 cup powdered sugar
Pinch salt
2 teaspoons vanilla
1 1/2 cups heavy cream
3 tablespoons powdered sugar

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 41 g, Cholesterol 96 mg, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, Sodium 302 mg, Sugar 17 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g

CREAMY CHOCOLATE MOUSSE PIE



Creamy Chocolate Mousse Pie image

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 5

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Steps:

  • Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
  • Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

Steps:

  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

8 ounces semi-sweet chocolate, chopped
4 tablespoons softened salted butter
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon raspberry preserves
Marbled Chocolate Curls, recipe follows
2 ounces semi-sweet chocolate
2 ounces white chocolate
4 teaspoons coconut oil

Steps:

  • For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
  • Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
  • Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
  • Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
  • Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
  • Divide between 4 serving glasses.
  • Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
  • Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
  • Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
  • Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
  • After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
  • Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
  • Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

CHOCOLATE MOUSSE PIE RECIPE



Chocolate Mousse Pie Recipe image

This silky mousse pie with a chocolate cookie crust is perfect for summer or holiday gatherings.

Provided by Morgan Baker

Categories     Dessert

Time 6h54m

Number Of Ingredients 3

1 ½ cups crushed chocolate wafer cookies, about 30 cookies
2 tablespoons sugar
1/3 cup butter, melted

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 375 F. Lightly spray an 8-inch pie dish with cooking spray.
  • In a food processor, combine the crushed cookies and sugar; pulse a few times to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.
  • Transfer the cookie mixture to the prepared pie dish. Press the mixture evenly in the bottom of the dish and up the sides.
  • Bake until set, about 12 minutes. Set aside while you make the mousse filling.
  • Gather the filling ingredients.
  • Separate the egg yolks from the whites. In a large bowl whisk the egg yolks and sugar until light and frothy, about 1 minute.
  • Heat 3/4 cups of the cream in a small saucepan over medium heat until it begins to steam.
  • Remove from the heat, add the chocolate, stirring until it's melted completely. Allow the mixture to cool slightly, about 3 minutes.
  • Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until room temperature, about 30 minutes.
  • In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form.
  • Fold about 1/3 of the egg whites into the chocolate-egg yolk mixture with a silicone spatula-do not worry too much about losing any of the air from the egg whites.
  • Fold the remaining egg whites into the chocolate-egg yolk mixture until only a few streaks remain (careful not to overmix).
  • Using the bowl the egg whites were in, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.
  • Fold the whipped cream into the chocolate-egg yolk mixture until no streaks remain.
  • Transfer the mousse to the baked pie crust, spreading into an even layer. Refrigerate for at least 6 hours, but overnight is best.
  • Gather topping ingredients.
  • When ready to serve, make the whipped cream. Beat the cream, sugar, and vanilla with an electric hand mixer on medium speed until soft peaks form.
  • Top the pie with the whipped cream and chocolate shavings just before serving.

Nutrition Facts : Calories 407 kcal, Carbohydrate 25 g, Cholesterol 122 mg, Fiber 1 g, Protein 4 g, SaturatedFat 21 g, Sodium 59 mg, Sugar 23 g, Fat 34 g, UnsaturatedFat 0 g

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

This is the ultimate chocolate experience. The recipe comes from Bon Appetit. The only things I do differently when preparing are to use a store bought chocolate crumb crust that I blind bake, brushed with egg white, for 5 min ay 375, and add a bit of sugar and vanilla to the whipped cream that goes on top. I also do not use the food processor method for the mousse. I just bring the cream to a boil, then pour it over the chocolate, vanilla, and salt; then stir until melted.

Provided by kitchenslave03

Categories     Pie

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

21 Oreo cookies
1/4 cup unsalted butter, cut into pieces, at room temperature
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla
1 pinch salt
3 3/4 cups whipping cream, chilled
1/4 cup sugar
chocolate shavings (optional)

Steps:

  • Preheat oven to 350. Butter a 9 inch springform pan with 2 3/4 inch high sides. Finely grind cookies in food processor. Add butter and process until evenly moistened. Press mixture onto bottom and up sides of pan to form a thin crust. Bake 5 minute Transfer to a rack to cool completely.
  • Combine chocolate, vanilla and salt in processor. Bring 1 c cream to a boil. With processor running, gradually pour hot cream through feed tube and process until melted and smooth. Transfer chocolate to a large mixing bowl. Cool to room temperature, stirring occasionally.
  • Beat 2 c cream and the sugar in large bowl until stiff peaks form. Fold into chocolate. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be made 1 day ahead).
  • Beat remaining 3/4 c cream in med bowl to firm peaks. Decorate top of pie with cream and garnish with shavings.

Nutrition Facts : Calories 796.8, Fat 74.3, SaturatedFat 44.1, Cholesterol 168.1, Sodium 199.6, Carbohydrate 40.9, Fiber 7.8, Sugar 17.5, Protein 9.2

CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE MOUSSE



Chocolate Mousse image

Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.

Provided by Genevieve Ko

Categories     custards and puddings, parfaits and trifles, dessert

Time P1DT20m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup/120 grams heavy cream, plus more if needed and for serving if you'd like
12 ounces/340 grams bittersweet chocolate, coarsely broken or chopped (see Tip)
8 large egg whites (265 grams/1 cup)
1/4 cup/50 grams granulated sugar
4 large egg yolks (56 grams)
1 teaspoon pure vanilla extract

Steps:

  • Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
  • While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
  • Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
  • Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
  • Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
  • Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
  • If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

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From hersheyland.com


EASY NO BAKE CHOCOLATE MOUSSE PIE | 5 INGREDIENTS! - BAKED IN AZ
2018-12-05 Pie. 1 chocolate cookie pie crust (I used a store bought Oreo) 9 ounces milk chocolate *. 1/2 cup whole milk. 16 large marshmallows (or 1 1/2 cups mini marshmallows) 2 cups heavy whipping cream. Topping. 1 cup heavy whipping cream. 1/4 cup powdered sugar.
From bakedinaz.com


CHOC MOUSSE PIE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ... Bisquick Impossible Turkey Pie Recipes ...
From recipeschoice.com


PROTEIN PUDDING - CHOCOLATE COVERED KATIE
2022-06-29 Ingredients 12 oz soft tofu (soy free options are included above!) 1 tbsp cocoa powder or chocolate protein powder 4 – 6 oz chocolate chips or broken up chocolate 1/8 tsp salt 2 – 3 tbsp sweetener of choice optional 1/2 cup peanut butter optional 1/4 tsp instant coffee
From chocolatecoveredkatie.com


CHOCOLATE MOUSSE PIE - THE LITTLE EPICUREAN
2019-08-30 Place gelatin in microwave safe bowl with milk. Heat milk and gelatin in microwave for 20 second intervals until gelatin has completely dissolved and milk is warm. Set aside. In a large bowl, melt together dark chocolate and milk chocolate. This can be done in the microwave in 30-45 second intervals at half power.
From thelittleepicurean.com


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