THE BEST CHOCOLATE MOUSSE
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.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
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.)
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.
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 MOUSSE ANGEL PIE
Number Of Ingredients 12
Steps:
- 1. Heat oven to 275°F. Generously butter 9-inch pie pan. In small bowl, combine egg whites, cream of tartar and salt beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla beat well.2. With metal spatula, spread meringue in bottom and up sides of buttered pan, building up sides as high as possible.3. Bake at 275°F. for 1 hour. Turn oven off let stand in oven with door ajar for 1 hour. Remove meringue shell from oven.4. In small saucepan, combine chocolate chips and water cook over low heat, stirring constantly until smooth. Remove from heat stir in almond extract. Cool 30 minutes.5. Fold chocolate mixture into 2 cups of the whipped cream. Spread filling in cooled meringue shell. Store in refrigerator. When ready to serve, garnish with remaining whipped cream and toasted sliced almonds.TIP:* To toast almonds, spread on cookie sheet bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until light golden brown, stirring frequentlyNutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 360 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 14 g 70% * Cholesterol: 60 mg 20% * Sodium: 55 mg 2% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 1 g 4% * Sugars: 32 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
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
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