Divine Chocolate Mousse Cream Pie Recipes

DIVINE CHOCOLATE MOUSSE

Steps:

• Beat the cream cheese, sugar and egg together until smooth.
• Break the chocolate into small pieces and melt over a double boiler or in the microwave.
• Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required.
• Pipe or spoon into glass bowls, chocolate cups, or use as a filling for desserts.

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.

CHOCOLATE CREAM MOUSSE PIE

Steps:

• 1. Cook pie crust according to instructions (i.e. bake at 400 degrees for about 12-15 minutes until golden brown) and let cool completely.
• 2. In small bowl, combine gelatin with cold water. Let stand for about 2 minutes. Add boiling water and stir until the gelatin is fully dissolved and the mixture is clear. Set aside and let cool slightly.
• 3. In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla and beat on medium speed until mixture is stiff. Pour in gelatin mixture and beat until well blended.
• 4. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and/or chocolate shavings. (Recipe for homemade whipped cream linked below.)

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream.
• pour into crust. Chill thoroughly.