TRIPLE CHOCOLATE MOUSSE PIE RECIPE
An exquisite pie with a chocolate crust, chocolate mousse, and white chocolate mousse!
Provided by Liz Berg
Categories Chocolate
Time 1h15m
Number Of Ingredients 10
Steps:
- Grease an 8-inch springform pan and set it aside.
- Preheat oven to 350º.
- Place the cookies in a food processor and pulse till crumbs are formed. Add the melted butter and pulse to combine. Scrape the bowl and pulse again till butter is evenly dispersed.
- Press the crumbs into the bottom of the spring-form pan. Bake 10 to 15 minutes. Remove to a wire rack and cool to room temperature.
- Make chocolate mousse by placing the semisweet chocolate and ¼ cup of the cream into a heatproof bowl. Microwave gently, stopping and stirring at 30-second increments until smooth and melted.
- Set aside to cool (should not be hot when you add the whipped cream).
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix on high until stiff peaks form, about 1 minute. Transfer whipped whites to another bowl.
- Place the remaining ¾ cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute.
- Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Gently fold the egg whites into the chocolate mixture.
- Scrape the mousse onto the cooled crust and smooth top with an offset spatula. Refrigerate uncovered for at least an hour before making the white chocolate mousse.
- To make the white chocolate mousse, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.
- Place the white chocolate and ½ cup of the cream in a medium microwave-safe bowl. Microwave gently, stopping to stir at 30-second increments, till melted and smooth.
- Add the gelatin mixture and stir until dissolved. Cool to room temperature, stirring occasionally.
- Whip the remaining 1 cup of cream until soft peaks form. Using a whisk, mix one-third of the whipped cream into the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula.
- Spoon the white chocolate mousse into the pan over the chocolate mousse. Smooth the top with an offset spatula.
- Return the cake to the refrigerator and chill until set, at least 2 hours.
- Garnish top with chocolate curls or chocolate shavings, if desired.
Nutrition Facts : Calories 435 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 slice, Sodium 147 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
FRENCH TRIPLE CHOCOLATE MOUSSE
Chocolate mousse got a whole lot better with this triple chocolate mousse. Three layers with dark, milk and white chocolate is decadence in a glass.
Provided by Rebecca Franklin
Categories Dessert
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam.
- In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.
- In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.
- Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.
- Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.
- In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler.
- Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.
- Beat the remaining chilled cream on high speed until peaks form.
- Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.
- Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. Serve it garnished with chocolate shavings, if desired.
Nutrition Facts : Calories 409 kcal, Carbohydrate 23 g, Cholesterol 188 mg, Fiber 1 g, Protein 7 g, SaturatedFat 20 g, Sodium 70 mg, Sugar 21 g, Fat 33 g, ServingSize 8 portions (8 servings), UnsaturatedFat 0 g
TRIPLE-CHOCOLATE MOUSSE CAKES
With three shades of chocolate, these cakes are as pleasing to the eye as they are to the sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
- Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
- Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
- Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
- Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
EASY CHOCOLATE MOUSSE
Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!
Provided by Luna
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
- Fold in the whipped topping until blended. Refrigerate until chilled and serve.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g
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