Minty Mousse Pie Au Chocolat Recipes

MINTY MOUSSE PIE AU CHOCOLAT

Steps:

• In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
• Gradually stir in milk.
• Cook, stirring constantly, over medium heat until mixture BOILS.
• BOIL 1 MINUTE; remove from heat.
• Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
• Cool to room temperature (20 to 30 minutes).
• In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
• Remove plastic wrap from chocolate; beat well.
• Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
• Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
• Chill until firm (about 2 to 3 hours).

MOUSSE AU CHOCOLAT

Steps:

• Melt chocolate in bain marie, set aside.
• Seperate egg yolks from egg whites.
• Beat egg whites until stiff peaks form, refrigerate.
• Whip cream until very stiff, refrigerate.
• Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
• Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
• Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
• As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
• As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
• Serve with any garnish you like :-).
• Enjoy.

FRENCH CHOCOLATE MINT PIE

Steps:

• Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
• Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
• Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.