CHOCOLATE MOUSSE PIE
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
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.
CREAMY CHOCOLATE MOUSSE PIE
The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.
Provided by cookerboy2222
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g
INDIVIDUAL CHOCOLATE MOUSSE PIE
Make and share this Individual Chocolate Mousse Pie recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
- Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
- In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
- Line six half-pint jars with the crumb crust as directed in the recipe.
- To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
- Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
- Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
- Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
- Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
- In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
- Let cool and use immediately or cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 1006.5, Fat 88.4, SaturatedFat 48.9, Cholesterol 244, Sodium 456.1, Carbohydrate 50.9, Fiber 0.6, Sugar 8.4, Protein 7.1
CHOCOLATE MOUSSE PIE RECIPE
This silky mousse pie with a chocolate cookie crust is perfect for summer or holiday gatherings.
Provided by Morgan Baker
Categories Dessert
Time 6h54m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 375 F. Lightly spray an 8-inch pie dish with cooking spray.
- In a food processor, combine the crushed cookies and sugar; pulse a few times to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.
- Transfer the cookie mixture to the prepared pie dish. Press the mixture evenly in the bottom of the dish and up the sides.
- Bake until set, about 12 minutes. Set aside while you make the mousse filling.
- Gather the filling ingredients.
- Separate the egg yolks from the whites. In a large bowl whisk the egg yolks and sugar until light and frothy, about 1 minute.
- Heat 3/4 cups of the cream in a small saucepan over medium heat until it begins to steam.
- Remove from the heat, add the chocolate, stirring until it's melted completely. Allow the mixture to cool slightly, about 3 minutes.
- Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until room temperature, about 30 minutes.
- In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form.
- Fold about 1/3 of the egg whites into the chocolate-egg yolk mixture with a silicone spatula-do not worry too much about losing any of the air from the egg whites.
- Fold the remaining egg whites into the chocolate-egg yolk mixture until only a few streaks remain (careful not to overmix).
- Using the bowl the egg whites were in, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.
- Fold the whipped cream into the chocolate-egg yolk mixture until no streaks remain.
- Transfer the mousse to the baked pie crust, spreading into an even layer. Refrigerate for at least 6 hours, but overnight is best.
- Gather topping ingredients.
- When ready to serve, make the whipped cream. Beat the cream, sugar, and vanilla with an electric hand mixer on medium speed until soft peaks form.
- Top the pie with the whipped cream and chocolate shavings just before serving.
Nutrition Facts : Calories 407 kcal, Carbohydrate 25 g, Cholesterol 122 mg, Fiber 1 g, Protein 4 g, SaturatedFat 21 g, Sodium 59 mg, Sugar 23 g, Fat 34 g, UnsaturatedFat 0 g
CHOCOLATE MOUSSE PIE
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
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
CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices, use a serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
- Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
- Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
- Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
- Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours.
- Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.
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