Cocoa Mousse Pie Recipes

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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

NO-FUSS COCOA MOUSSE



No-Fuss Cocoa Mousse image

Provided by Trisha Yearwood

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 7

4 single-serving packets hot cocoa mix
2 cups cream cheese, softened
2 tablespoons milk
2 tablespoons sugar
2 cups whipped topping
1 orange, zested
1 cup mini chocolate chips

Steps:

  • Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
  • Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.

EASY CHOCOLATE MOUSSE PIE



Easy Chocolate Mousse Pie image

Make and share this Easy Chocolate Mousse Pie recipe from Food.com.

Provided by FruitLoop

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1 (3 ounce) package cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup milk
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed
1 9-inch graham cracker crust
additional whipped topping (optional)

Steps:

  • In a mixing bowl, beat cream cheese, sugar and cocoa.
  • Beat in the milk and vanilla until smooth.
  • Fold in the whipped topping.
  • Spoon into the crust.
  • Cover and freeze for 20 minutes.
  • Garnish with additon whipped topping if desired.

Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 12.8, Sodium 216.6, Carbohydrate 45.7, Fiber 1.6, Sugar 35.2, Protein 3.2

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 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

HOT COCOA MOUSSE



Hot Cocoa Mousse image

It only takes 15 minutes to make our elegant-looking Hot Cocoa Mousse made with instant hot cocoa mix, whipping cream, ground cinnamon, powdered sugar and vanilla.

Provided by Bree Hester

Categories     Dessert

Time 15m

Yield 8

Number Of Ingredients 7

1 pint (2 cups) heavy whipping cream
1/2 cup powdered sugar
2 packages (1.25 oz each) instant hot cocoa mix
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Whipped cream, if desired
Ground cinnamon, if desired

Steps:

  • In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
  • On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
  • Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

EASY COCOA MOUSSE



Easy Cocoa Mousse image

"This airy, melt-in-your-mouth mousse has a light cocoa flavor that's so good," comments Donna Brooks of Jefferson, Maine. "It's simple to mix, then pop in the fridge while you're preparing the rest of your meal."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 envelope unflavored gelatin
1/4 cup cold water
1-1/4 cups fat-free milk
Artificial sweetener equivalent to 1/3 cup sugar
1/4 cup baking cocoa
1 teaspoon vanilla extract
1-3/4 cups reduced-fat whipped topping, divided

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. , In a blender, combine the milk, sweetener, cocoa and vanilla. Slowly add gelatin mixture. Fold in 1-1/2 cups whipped topping. Spoon into serving dishes. Cover and chill for at least 1 hour. Garnish with remaining topping.

Nutrition Facts : Calories 81 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate, Fiber 3g protein.

COCOA MOUSSE PIE



Cocoa Mousse Pie image

This is my husband's favorite dessert. It's cool, creamy, chocolaty and a snap to fix.-Patti Beatty, Hamilton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

3 ounces reduced-fat cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup fat-free milk
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 reduced-fat graham cracker crust (9 inches)
Additional whipped topping and baking cocoa, optional

Steps:

  • In a large bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in whipped topping. Spoon into crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping an cocoa if desired.

Nutrition Facts : Calories 268 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 143mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 20

1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water
2 tablespoons cold vodka
6 ounces semisweet chocolate, finely chopped
2 1/2 cups heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Pinch of kosher salt
1/3 cup confectioners' sugar
1 1/2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup
1 tablespoon instant espresso powder
2 tablespoons chocolate-covered espresso beans, chopped

Steps:

  • Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
  • Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
  • Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

COCOA POWDER CHOCOLATE MOUSSE



Cocoa Powder Chocolate Mousse image

This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.

Provided by Yoly

Categories     Desserts     Chocolate Dessert Recipes

Time 10m

Yield 6

Number Of Ingredients 5

½ cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
1 pinch salt

Steps:

  • Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
  • Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 4 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 33.8 mg, Sugar 2.5 g

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY



Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie Recipe by Tasty image

Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 cups cocoa crispy rice cereal
1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, 1/2 stick
nonstick cooking spray, for greasing
½ cup chocolate hazelnut spread
1 ½ cups heavy cream, cold
¼ cup sugar
⅓ cup sugar
1 tablespoon unsalted butter
½ cup cocoa crispy rice cereal
½ cup toasted hazelnuts, coarsely chopped
¼ teaspoon kosher salt

Steps:

  • Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
  • In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
  • Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
  • Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
  • Chill in the refrigerator while you make the mousse.
  • Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
  • In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
  • Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
  • Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
  • Make the crispy rice topping: Line a baking sheet with parchment paper.
  • Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
  • Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
  • Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
  • When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

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

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust

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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