Recipe For Chocolate Mousse Pie

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CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

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

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

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.

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

Provided by Jeannette Gartner

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time P1DT1h10m

Yield 8

Number Of Ingredients 15

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g

THE BEST CHOCOLATE MOUSSE PIE



The Best Chocolate Mousse Pie image

so0o0o good, you cant deny! chocolate mousse made to perfection! I saw this on some website and decided to give it a try... i figured i might as well share it with all of you

Provided by labarakat

Categories     Pie

Time 7m

Yield 1 pie

Number Of Ingredients 6

1 (9 inch) pastry shells, baked or 1 (9 inch) chocolate cookie pie crust
1 (14 ounce) can condensed milk (not evaporated milk)
2/3 cup water
1 (3 1/2 ounce) package chocolate pudding mix (not instant)
1 ounce unsweetened chocolate square
2 cups whipping cream, stiffly whipped

Steps:

  • In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
  • Cool. Chill thoroughly; stir. Fold in whipped cream.
  • Pour into prepared pastry shell. Chill 4 hours or until set.
  • -----*Note-----.
  • Mousse Pie Garnish.
  • 1 block chocolate, at room temperature.
  • Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
  • You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

8 ounces semi-sweet chocolate, chopped
4 tablespoons softened salted butter
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon raspberry preserves
Marbled Chocolate Curls, recipe follows
2 ounces semi-sweet chocolate
2 ounces white chocolate
4 teaspoons coconut oil

Steps:

  • For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
  • Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
  • Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
  • Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
  • Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
  • Divide between 4 serving glasses.
  • Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
  • Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
  • Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
  • Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
  • After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
  • Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
  • Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

CHOCOLATE MOUSSE PUMPKIN PIE



Chocolate Mousse Pumpkin Pie image

In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 cup canned pumpkin
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.

Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST



Chocolate Mousse Pie with Phyllo Crust image

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

1 stick unsalted butter, melted, plus more for cake pan
8 sheets thawed frozen phyllo dough (each 17 by 12 inches)
2 to 3 tablespoons granulated sugar
3 1/2 ounces semisweet chocolate, melted
4 large egg yolks
1/4 cup granulated sugar
1/4 teaspoon coarse salt
3 1/2 ounces bittersweet chocolate, coarsely chopped (about 3/4 cup)
2 cups heavy cream
2 tablespoons confectioners' sugar
Chocolate shavings, for serving (optional)

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.

SIMPLE CHOCOLATE MOUSSE PIE



Simple Chocolate Mousse Pie image

Taste delicious chocolatey flavor with Simple Chocolate Mousse Pie! Melted chocolate and COOL WHIP Whipped Topping create an airy chocolate mousse pie.

Provided by My Food and Family

Categories     Home

Time 4h40m

Yield Makes 8 servings.

Number Of Ingredients 6

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/4 cup milk
2 tsp. powdered sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 chocolate cookie crumb crust (6 oz.)

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.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

DEATH BY CHOCOLATE MOUSSE



Death by Chocolate Mousse image

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Provided by DEME

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 7h

Yield 8

Number Of Ingredients 10

21 chocolate sandwich cookies, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
  • In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
  • Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
  • Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  • In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
  • Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g

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