Easychocolatemoussepie Recipes

CHOCOLATE MOUSSE PIE

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.

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.

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.

NO-BAKE CHOCOLATE MOUSSE PIE

Steps:

• Serve and enjoy!

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:

• 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.

SIMPLE CHOCOLATE MOUSSE PIE

Steps:

• Microwave chocolate and milk in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Cool 20 min., stirring occasionally.
• Add sugar and vanilla to COOL WHIP; stir until well blended. Stir half into chocolate mixture. Add remaining COOL WHIP mixture; mix lightly. Spoon into crust.
• Refrigerate 4 hours.

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.

QUICK & EASY CHOCOLATE MOUSSE PIE

Steps:

• Melt chocolate, marshmallows and milk in heavy saucepan on low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool 10 min.
• Fold in COOL WHIP; pour into crust.
• Refrigerate 3 hours or until set.

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.