Chocolate Mousse Pie Recipe 425 Recipes

CHOCOLATE MOUSSE PIE

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 PIE

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

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.

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

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.

CREAMY CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE RECIPE

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.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE

Steps:

• For Crust: Mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
• Prepare crust and cool. In double boiler, over hot (not boiling) water, melt chocolate chips. Remove from heat and cool slightly. Or, use microwave on medium heat at 1 minute intervals. Stir often - remember, the chips will continue to melt when removed so don't over cook! Don't forget to cool this mixture or you will cook your eggs in the next step!
• Using a beater, beat in egg and egg yolks one at a time.
• In a small bowl, beat egg whites until soft peaks form. Fold this into the chocolate mixture.
• With a wire whisk, gently fold in 2 cups of Cool Whip into above mixture.
• Pour into cooled crust and chill until set, about an hour.