Chocolate Mousse Pie Peppermint Recipes

HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESCAKE MOUSSE PIE

Steps:

• Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
• Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
• Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
• Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
• You can also use the option of chilling the crust for 2 hours before using in your recipe.
• Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
• Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
• In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
• In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
• Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
• Pour into prepared graham cracker pie crust.
• Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
• Add powdered sugar and vanilla extract.
• Spread whipped cream over peppermint cheesecake mousse.
• Set in fridge for a few hours to set up.
• Garnish with candy cane crushed bits right before serving.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE PEPPERMINT PIE

Steps:

• Spoon ice cream into crust. Freeze until firm, about 2 hours., Meanwhile, in a small saucepan, heat candies with 3-4 tablespoons of cream; stir until smooth. Cool. , Whip the remaining cream; spoon over ice cream. Drizzle with some of the chocolate-peppermint sauce; serve pie with the remaining sauce.

CREAMY CHOCOLATE MOUSSE PIE

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.

PEPPERMINT MOUSSE

Steps:

• In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. , Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired.