Jessicas Amazing Chocolate Mousse Pie Recipes

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

DREAMY CHOCOLATE MOUSSE PIE

Steps:

• Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
• Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
• Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
• Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

TRIPLE CHOCOLATE MOUSSE PIE

Steps:

• PREHEAT oven to 350 degrees F.
• COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
• MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
• BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
• MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

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.

PECAN PIE WITH CHOCOLATE MOUSSE

Steps:

• Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
• Mix until smooth.
• Spread on the bottom of the unbaked pie shell (in a pie pan).
• Press the pecans into the cream cheese mixture.
• In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
• Beat until everything is well mixed and pour into the pie shell.
• Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
• Cool& Chill.
• Spread the chocolate mousse (Instructions follow) over top.
• Chill until set, about 4 hours.
• At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
• --------Chocolate Mousse-----------------.
• In a medium bowl beat egg yolks and water until thick and lemony.
• Blend in the chocolate.
• In another bowl, beat the whipping cream until it forms soft peaks.
• Beat in 2 tbsp icing sugar.
• Fold into the chocolate mixture.
• Beat the egg whites until soft peaks form.
• Beat in the remaining 2 tbsp icing sugar.
• Fold into the chocolate mixture.
• Spoon over the cold pecan pie.
• Chill & set.