Chocolate Mint Mousse Pie Recipes
MINT CHOCOLATE CHIP PIE
You'll need only three ingredients to fix this refreshing make-ahead dessert that features a cool combination of mint and chocolate. "When time is short, it's so handy to pull this no-fuss pie out of the freezer for company," notes Dolores Scofield of West Shokan, New York.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 3
Steps:
- Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.
Nutrition Facts : Calories 376 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 154mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
MINTY MOUSSE PIE AU CHOCOLAT
This is a recipe I adopted from the Recipezaar account. UPDATE May 30, 2006: This is great! The mint flavour somewhat dissipates but it is still lurking in there! As it was hot in my kitchen, the chocolate mixture never got to room temperature. Therefore, mine never really "set up" properly. So I froze it. That worked beautifully! It was like a fudgsicle in a pie shell. It was somewhat difficult to cut but it wasn't impossible. I look forward to making this again and again. It was a great treat on an unbearably hot day! Plus, it is nice to know that I have a special sweet treat hiding in my freezer just waiting for me! (Chilling time is not included)
Provided by Saturn
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
- Gradually stir in milk.
- Cook, stirring constantly, over medium heat until mixture BOILS.
- BOIL 1 MINUTE; remove from heat.
- Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
- Cool to room temperature (20 to 30 minutes).
- In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
- Remove plastic wrap from chocolate; beat well.
- Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
- Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
- Chill until firm (about 2 to 3 hours).
CHOCOLATE MINT MOUSSE PIE
A sprig of fresh mint gives away the secret flavor of this creamy, mousse-textured pie. It's taste belies its simplicity - just mix, chill, serve and prepare for applause!
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
- Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
- Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.
- MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 32.6 g, Cholesterol 108.7 mg, Fat 35.3 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 19.1 g, Sodium 140.3 mg, Sugar 19.4 g
MINT CHOCOLATE PIE
"Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie," promises Laurie Bourgeois of New Bedford, Massachusetts. "It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes beat for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. , Pour into pastry shell. Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 523 calories, Fat 38g fat (22g saturated fat), Cholesterol 95mg cholesterol, Sodium 325mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
FRENCH CHOCOLATE MINT PIE
Provided by Nancy Arum
Categories dessert, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
- Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
- Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 33 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 140 milligrams, Sugar 23 grams, TransFat 1 gram
CHOCOLATE MOUSSE PIE
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
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
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
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- Mix the crushed graham crackers and melted butter until crumbly and completely coated with butter. Press into the bottom of an 8 or 9 inch pie pan and chill.
- Sprinkle gelatin over cold water in a small cup; let it stand for 2 minutes to soften. Add the boiling water and stir until it's completely dissolved and the mixture is clear. Cool for about 5 minutes.
- Meanwhile, stir together sugar and cocoa in a medium bowl. Add whipping cream and vanilla. Beat with a mixer on medium speed until stiff peaks form. Add the gelatin mixer and beat until just blended. Spoon into prepared crust.
- Prepare Mint Cream Topping; spread over chocolate filling. Refrigerate for at least 2 hours. Garnish with shaved chocolate and serve. Keep leftovers refrigerated.
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- Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
- Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
- Prepare Mint Cream Topping; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.
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