Easy Chocolate Mousse Pie Recipe Recipes Recipe For Hand

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.

EASY CHOCOLATE MOUSSE PIE

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.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

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.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

EASY CHOCOLATE PIE

Steps:

• If pie crust is not ready, bake now.
• In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.
• Pour chocolate mixture into baked pie crust and freeze for 20 minutes.
• While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.
• In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.
• Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.
• Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.
• In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.
• Top with chocolate shavings or grated chocolate.
• Serve immediately or return to freezer.
• Remove from freezer and transfer to fridge 1 hour before serving.

EASY CHOCOLATE MOUSSE

Steps:

• In a bowl over simmering water, melt the chocolate (in pieces) with 100ml of the cream. Stir frequently until you get a rich creamy mixture.
• While the chocolate/cream mixture is melting, whip the remaining cream to stiff peaks.
• Once the chocolate/cream mixture is fully melted and cooled, combine with the whipped cream, and, using a hand mixer, whip the mixture to soft peaks.
• Spoon into 4 small bowls or glasses and chill until serving.