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
CREAMY CHOCOLATE MOUSSE PIE
The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.
Provided by cookerboy2222
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 5
Steps:
- Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
- Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g
CHOCOLATE MARBLE MOUSSE PIE
Steps:
- Mix gelatin, salt and 1/4 cup of the sugar in the top of a double boiler. Beat in the egg yolks, milk and rum. Cook over boiling water, stirring until slightly thickened. Take off the heat and blend in the chocolate chips until all are completely melted. Chill in refrigerator until thickened, but not set. Beat egg whites til foamy; add the 1/2 cup sugar gradually and beat until the egg whites are very stiff. Gently fold the egg white mixture into the chocolate mixture. Whip the heavy cream with the remaining sugar and vanilla until stiff. Alternate the two mixtures in the cold pie shell, dolloping each with a big spoon; then swirl them together to marble. Be careful not to overdo. Chill the pie until firm.
CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
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.
JESSICA'S AMAZING CHOCOLATE MOUSSE PIE
I just wanted a really good chocolate pie, but I also love chocolate mousse. Who doesn't? So, I started with a base recipe, but ended up adding my own ingredients and amounts to get the perfect chocolate mousse pie with chocolate whipped cream topping. Garnish with some finely chopped chocolate and fresh raspberries.
Provided by CampieGurl
Categories Desserts Pies Chocolate Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 546 calories, Carbohydrate 49.2 g, Cholesterol 142.6 mg, Fat 38.3 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 19.3 g, Sodium 261.6 mg, Sugar 36.6 g
CHOCOLATE MOUSSE PIE
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
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.
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