The Best Chocolate Mousse Pie

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.

Recipe From allrecipes.com

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
Calories451.9 calories
Carbohydrate37.7 g
Cholesterol130.9 mg
Fat32.7 g
Fiber2.1 g
Protein6.1 g
SaturatedFat16.6 g
Sodium168.8 mg
Sugar23.1 g

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.

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.

Recipe From allrecipes.com

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
Calories834.9 calories
Carbohydrate61.2 g
Cholesterol178.3 mg
Fat67.4 g
Fiber3.2 g
Protein5.7 g
SaturatedFat39.5 g
Sodium236.9 mg
Sugar46.2 g

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.

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

Recipe From tasteofhome.com

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)
Calories 480 calories
Fat36g fat (19g saturated fat)
Cholesterol88mg cholesterol
Sodium174mg sodium
Carbohydrate37g carbohydrate (29g sugars
Fiber2g fiber)
Protein5g protein.

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.

CHOCOLATE MOUSSE



Chocolate Mousse image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 4 servings

Number Of Ingredients 8

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Steps:

  • Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
  • In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
  • In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
  • Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

A quick and easy Chocolate Mousse Pie recipe

Recipe From epicurious.com

Provided by James Cratin

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Chill     Bon Appétit     Pennsylvania     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 10

Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)

Steps:

  • For Crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.
  • For Mousse:
  • Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
  • Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
  • Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

Recipe From cooking.nytimes.com

Provided by Marian Burros

Categories     dessert

Time 15m

Yield 1 pie or 16 small individual soufflé dishes

Number Of Ingredients 11

12 eggs, separated
1 1/2 cups sugar plus 3 tablespoons
2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup brandy
15 ounces unsweetened chocolate
3 ounces semisweet chocolate
1 cup plus 2 tablespoons butter, softened
3/4 cup coffee
2 1/4 cups heavy cream
Chocolate crust
@contexthttp
Calories662
UnsaturatedFat17 grams
Carbohydrate38 grams
Fat50 grams
Fiber5 grams
Protein10 grams
SaturatedFat30 grams
Sodium119 milligrams
Sugar29 grams
TransFat1 gram

Steps:

  • Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
  • Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
  • Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
  • Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
  • Or spoon mixture into 16 individual souffle dishes, each holding less than 1/8 cup.

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

Recipe From food.com

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 PIE



Chocolate Mousse Pie image

Make and share this Chocolate Mousse Pie recipe from Food.com.

Recipe From food.com

Provided by Charishma_Ramchanda

Categories     Pie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust
Calories787.4
Fat58.6
SaturatedFat35.7
Cholesterol122.3
Sodium43.6
Carbohydrate73.8
Fiber5
Sugar63.4
Protein5.4

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.

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

HEAVENLY CHOCOLATE MOUSSE PIE



Heavenly Chocolate Mousse Pie image

Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.

Recipe From justapinch.com

Provided by Lisa Lynn

Categories     Chocolate

Time 20m

Number Of Ingredients 14

OREO COOKIE CRUST
1 pkg Oreo's (cheap chocolate cookies work just as well)
1/2 stick melted butter, enough to hold crumbs together
CHOCOLATE MOUSSE
12 oz semi-sweet chocolate
1 tsp vanilla
1 c heavy cream
WHIPPED CREAM TOPPING
2 c heavy cream
1/2 c sugar
1/2 tsp vanilla
GARNISH
shaved chocolate (Hershey bars taste the best)
additional whipped cream

Steps:

  • 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
  • 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
  • 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
  • 4. Fold whipped cream into the chocolate mixture.
  • 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
  • 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

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  • Preheat oven to 350°F (177°C). Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 9-inch pie dish. Bake for 18 minutes. Allow to cool completely. I do this the night before to save time!
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  • Pulse de cookies (without the filling) in a food processor until they have obtained a breadcrumb consistency. You can do this using a rolling pin too. Combine the cookie crumbs and the melted butter in a small bowl. Pour into a greased 20 cm pie/tart tin, then press into an even layer along the bottom, reaching up to the sides until they are completely covered. Refrigerate while you make the mousse.
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  • Melt the chocolate, milk & marshmallows in a medium size saucepan over low heat. Stir consistency until all melted. Let cool completely.
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Step 2. Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate. Step 3. 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 side ...

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RECIPES USING CHOCOLATE PIE CRUST - CHOCOLATE MOUSSE PIE ...
From place2be-grenoble.blogspot.com
2021-08-01  · Recipes Using Chocolate Pie Crust - Chocolate Mousse Pie with Pretzel Crust - 5 Boys Baker : Use it in this chess pie tart or this cookies bomb pie instead of a regular pie crust for a i use cocoa powder to add chocolate flavor in my homemade chocolate pie crust.. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan. Here is a ...
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BEST CHOCOLATE PIE RECIPE IN THE WORLD- TFRECIPES
From tfrecipes.com
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
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NO BAKE CHOCOLATE MOUSSE PIE - YOUTUBE
From youtube.com
Rich, creamy No Bake Chocolate Mousse Pie is the best way to end your dinner!-----FULL RECIPE BELOW-----INGREDIE...
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