CHOCOLATE-RASPBERRY MOUSSE PIE
Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.
RASPBERRY WHITE CHOCOLATE MOUSSE
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.
Provided by Stacey Walery
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
- In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
- In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
- Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 13.7 g, Cholesterol 37.9 mg, Fat 13.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 8.2 g, Sodium 21.4 mg, Sugar 12.1 g
CHOCOLATE MOUSSE WITH RASPBERRIES
Provided by Michele Adams
Categories Milk/Cream Mixer Chocolate Dessert No-Cook Quick & Easy Wedding Raspberry Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 5
Steps:
- In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
- Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.
CHOCOLATE-RASPBERRY MOUSSE PIE
This creamy mousse pie is proof that chocolate and raspberry were just meant to be together. It's a great recipe for when you're feeding a crowd.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Carefully spread jam onto bottom of crust. Refrigerate until ready to use.
- Add 1/2 cup COOL WHIP to chocolate in medium bowl; whisk until well blended. Stir in remaining COOL WHIP. Spoon into crust. Refrigerate 1 hour.
- Top with berries just before serving.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BITTERSWEET CHOCOLATE MOUSSE IN PHYLLO WITH RASPBERRY SAUCE
Categories Milk/Cream Blender Chocolate Fruit Dessert Bake Valentine's Day Raspberry Eau de Vie Chambord Anniversary Chill Phyllo/Puff Pastry Dough Gourmet
Yield Serves 2
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-cup muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but do not reposition phyllo once in tin (it may tear).
- Bake phyllo shells in middle of oven until edges are golden brown, 5 to 10 minutes. Carefully transfer phyllo shells to a rack and cool completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
- Make sauce:
- In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 minutes and stir in eau-de-vie or liqueur. In a blender, purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, at least 30 minutes and up to 2 days.
- Make mousse:
- In a small saucepan whisk together granulated sugar and cornstarch and add water and egg, whisking until smooth. Bring mixture to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add chocolate and eau-de-vie or liqueur, stirring until chocolate is melted. Transfer mixture to a metal bowl set in a bowl of ice and cold water and beat until cold and lightened in color. In a bowl, beat cream until it just holds stiff peaks and fold into chocolate mixture gently, but thoroughly. Chill mousse, covered, at least 30 minutes and up to 2 days.
- To make chocolate curls:
- In a small metal bowl, set over a saucepan of barely simmering water, melt chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill chocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An ounce of chocolate yields enough chocolate curls to garnish 2 to 4 Servings.
- To serve:
- In a bowl, whisk cream until it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream. Pull point of a skewer or wooden pick through cream to form hearts. With a sieve, dust phyllo shells with confectioners' sugar and cocoa powder. Arrange phyllo shells on top of sauce and spoon about 1/3 cup mousse into each shell (do not overfill). Top mousse with chocolate curls.
CHOCOLATE MOUSSE
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
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.
CHOCOLATE RASPBERRY MOUSSE
The addition of whipping cream lends to the spectacular, smooth texture of this rich and creamy mousse. You just can't beat the chocolate-and-raspberry flavor combination.-Steffany Lohn, Brentwood, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in the chocolate, liqueur and vanilla., In a large bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spoon into dessert glasses. Cover and refrigerate for 2 hours before serving. Garnish with raspberries.
Nutrition Facts :
CHOCOLATE RASPBERRY MOUSSE PIE
Make and share this Chocolate Raspberry Mousse Pie recipe from Food.com.
Provided by _Pixie_
Categories Pie
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and the gingersnap crumbs.
- Press onto the bottom and sides of a 9" pie pan.
- Freeze 15 minutes or until ready to use.
- Place the chocolate in a bowl.
- Bring 1/2 c of cream to the boiling point.
- Pour the cream over the chocolate and stir until melted and smooth.
- Pour the chocolate mixture evenly over the bottom of the pie crust.
- Freeze at least 20 minutes.
- Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
- Strain the raspberry mixture to remove seeds and return to pot.
- Set aside.
- Sprinkle gelatin over orange juice, let stand 1 minute.
- Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
- Remove from heat and pour into medium bowl.
- Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
- Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
- Fold 1/3 of the whipped cream into the raspberry mixture.
- Add the remaining whipped cream until just combined.
- Pour raspberry mixture into crust, mounding towards the center of the pan.
- Refrigerate 1-2 hours, until the filling is set but still soft.
- Whip the remaining cream and sweeten with the remaining sugar.
- Use to decorate the edge of the pie.
- Decorate with chocolate curls if desired.
CHOCOLATE MOUSSE PIE WITH RASPBERRY SAUCE
You won't believe how easy it is to make this rich, elegant dessert. Prep time does not include chilling time.
Provided by JackieOhNo
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 4 oz. chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1-2 minutes. Cool.
- Beat cream cheese and sugar until smooth and well mixed, 2-3 minutes. Add 1/3 cup Grand Mariner and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Cover and refrigerate at least 2 hours or overnight.
- Combine raspberries and 1/4 cup Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight.
- Just before serving, pipe rosettes of whipped cream around outside edge of pie. Sprinkle with grated chocolate. Pass sauce separately.
Nutrition Facts : Calories 973.1, Fat 78.8, SaturatedFat 44, Cholesterol 191.8, Sodium 401.2, Carbohydrate 70.5, Fiber 9.6, Sugar 43.8, Protein 10.7
More about "chocolate mousse pie with raspberry sauce recipes"
CHOCOLATE RASPBERRY MOUSSE PIE - CARNATION®
From verybestbaking.com
Servings 8Category Pies & Tarts
RASPBERRY-CHOCOLATE MOUSSE RECIPE - PILLSBURY.COM
From pillsbury.com
WHITE CHOCOLATE-RASPBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY MOUSSE WITH CHOCOLATE SAUCE RECIPE
From tablespoon.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
REALLY, REALLY EASY CHOCOLATE RASPBERRY MOUSSE
From dairyfarmersofcanada.ca
CHOCOLATE AND RASPBERRY MOUSSE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE RECIPE | EAT …
From eatsmarter.com
EASY CHOCOLATE MOUSSE PIE - COOKING CLASSY
From cookingclassy.com
DARK CHOCOLATE MOUSSE RECIPE WITH RASPBERRY PUREE | WHITE ON …
From whiteonricecouple.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE | IMPERIAL SUGAR
From imperialsugar.com
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE MOUSSE RASPBERRY SAUCE - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE
From homesweetspoon.com
CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - ANGRY BAKER
From angrybakery.com
DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - DANI'S COOKINGS
From daniscookings.com
CHOCOLATE RASPBERRY MOUSSE RECIPE | DRISCOLL'S
From driscolls.com
DARK CHOCOLATE MOUSSE WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE - BAKE AT 350°
From bakeat350.net
10 RASPBERRY CHOCOLATE MOUSSE RECIPES - RECIPELAND.COM
From recipeland.com
BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES - FOOD NETWORK …
From foodnetwork.ca
RASPBERRY MOUSSE WITH QUICK CHOCOLATE SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE MOUSSE WITH RASPBERRIES - SMUCKER'S
From smuckers.com
CHOCOLATE RASPBERRY MOUSSE - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
CHOCOLATE MOUSSE CAKE WITH RASPBERRIES | KING ARTHUR BAKING
From kingarthurbaking.com
WHITE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE | COOK'S COUNTRY …
From cookscountry.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
WHITE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - SEARCHING FOR SPICE
From searchingforspice.com
RECIPE FOR CRANBERRY MOUSSE - THERESCIPES.INFO
From therecipes.info
WHITE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - ALL RECIPES GRAM
From allrecipesgram.com
CHOCOLATE RASPBERRY MOUSSE PIE - SHARISSE DALBY
From sharissedalby.com
CHOCOLATE MOUSSE PIE WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE MOUSSE PIE WITH RASPBERRY SAUCE RECIPE
From cookeatshare.com
CHOCOLATE AND RASPBERRY MOUSSE - VJ COOKS
From vjcooks.com
WHITE CHOCOLATE RASPBERRY MOUSSE - A CLASSIC TWIST
From aclassictwist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love