CHOCOLATE MOUSSE PIE
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
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
SUGAR WAFER CHOCOLATE MOUSSE PIE
This No Bake Sugar Wafer Chocolate Mousse Pie is a creamy and decadent dessert that's light yet rich with a perfectly sweet crust! Chocolate pie has never been so impressive!
Provided by Shelly
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
- In a small saucepan heat 3/4 cup of heavy cream until it starts steaming. Don't bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it's completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it's cooled but not solid, you need to be able to stir it.
- Whip remaining 1 1/2 cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
- Grease a 9- inch springform pan with butter, set aside.
- While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
- Cover and chill this until ready to fill.
- When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
- Whip remaining 1 1/2 cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
Nutrition Facts : Calories 377 calories, Sugar 26.1 g, Sodium 132.4 mg, Fat 26.3 g, SaturatedFat 15.6 g, TransFat 0.5 g, Carbohydrate 35 g, Fiber 2.4 g, Protein 4.1 g, Cholesterol 57.1 mg
NO-BAKE CHOCOLATE MOUSSE PIE
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 571 kcal, Carbohydrate 41 g, Cholesterol 96 mg, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, Sodium 302 mg, Sugar 17 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 9h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
- Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
- In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
- Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
- Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
- Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
- To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.
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
MILE-HIGH CHOCOLATE PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Chocolate Dessert Bake Freeze/Chill Vegetarian Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
- Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
- Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
- Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
- Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
- Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
- Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.
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