Chocolate Mousse Pie Recipe 425

CHOCOLATE MOUSSE PIE

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.

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

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

Steps:

• For Crust: Mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
• Prepare crust and cool. In double boiler, over hot (not boiling) water, melt chocolate chips. Remove from heat and cool slightly. Or, use microwave on medium heat at 1 minute intervals. Stir often - remember, the chips will continue to melt when removed so don't over cook! Don't forget to cool this mixture or you will cook your eggs in the next step!
• Using a beater, beat in egg and egg yolks one at a time.
• In a small bowl, beat egg whites until soft peaks form. Fold this into the chocolate mixture.
• With a wire whisk, gently fold in 2 cups of Cool Whip into above mixture.
• Pour into cooled crust and chill until set, about an hour.

CHOCOLATE MOUSSE

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.

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.