Chocolate Rum Mousse Pie Recipes

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GRANDMA'S CHOCOLATE RUM PIE



Grandma's Chocolate Rum Pie image

An heirloom Steven's family recipe..

Provided by Marissa Stevens

Categories     Dessert

Time 20m

Number Of Ingredients 14

1 10-inch pre-baked pie crust (See recipe notes for suggestions.)
3/4 cup plus 2 Tablespoons granulated sugar (divided)
pinch salt
1 envelope gelatin
1 cup whole milk
2 egg yolks (beaten)
1 cup semi-sweet chocolate chips
1/3 cup rum
2 egg whites
1 cup whipping cream
1 teaspoon vanilla extract
1 cup whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • Pre-bake a 10-inch pie crust (see links in Recipe Notes) and allow it to cool completely before filling.
  • To make the pie filling, combine 1/2 cup sugar, gelatin and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium-low heat; cook and stir until slightly thickened. Remove from heat, add chocolate chips and stir until melted. Add rum and stir. Chill until partially set. (I often use an ice bath, stirring occasionally, to speed this process).
  • Once chocolate mixture has cooled, beat egg whites with a standing or handheld mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites,
  • In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined.
  • Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped cream. Repeat so that you have 4 layers. Using a rubber spatula, carefully swirl the layers into a marble pattern. Cover and chill until firm - several hours or overnight.
  • To serve: Beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Cut pie into 8 slices and serve each with a generous dollop of whipped cream.

Nutrition Facts : Calories 486 kcal, Carbohydrate 37 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 55 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

CHOCOLATE-RUM MOUSSE



Chocolate-Rum Mousse image

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen's latest appliances, the home blender. Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.

Provided by Amanda Hesser

Categories     quick, project, dessert

Time 6m

Yield Serves 8

Number Of Ingredients 11

1/4 cup cold whole milk
1 envelope unflavored gelatin
3/4 cup milk, heated to boiling
6 tablespoons dark rum
1 large egg
1/4 cup sugar
1/8 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
2 cups heavy cream
2 ice cubes
1 teaspoon vanilla

Steps:

  • Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
  • Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
  • When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
  • Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
  • Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 85 milligrams, Sugar 21 grams, TransFat 0 grams

CHOCOLATE RUM MOUSSE



Chocolate Rum Mousse image

Note: this recipe does use uncooked egg whites, so if you are concerned about salmonella, look for pasteurized eggs or skip this recipe. Prep time includes chill time.

Provided by spatchcock

Categories     Dessert

Time 2h20m

Yield 8-12 serving(s)

Number Of Ingredients 6

1/4 cup sugar
1/4 cup rum
4 ounces semisweet chocolate
2 tablespoons heavy cream, plus
2 cups heavy cream
2 egg whites, stiffly beaten

Steps:

  • Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
  • Set aside.
  • Melt the chocolate in a saucepan set over hot water.
  • Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
  • Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
  • Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
  • Chill at least 2 hours before serving.

Nutrition Facts : Calories 334, Fat 30.8, SaturatedFat 19.1, Cholesterol 86.7, Sodium 41.2, Carbohydrate 12.3, Fiber 2.4, Sugar 6.5, Protein 4

CHOCOLATE MOUSSE WITH RUM



Chocolate mousse with rum image

Provided by Sophie Dahl

Categories     Desserts

Yield Serves 8

Number Of Ingredients 9

250g/8oz good quality dark chocolate, minimum 70% cocoa solids
4 tbsp water
30ml/1fl oz rum or orange or coffee liqueur
25g/1oz butter, cut into small pieces
4 free-range eggs, separated
90ml/3½fl oz double cream
¼ tsp cream of tartar
40g/1½oz caster sugar
grated chocolate, to decorate

Steps:

  • Melt the chocolate with the water in a bowl set over a pan of simmering water, stirring occasionally, taking care not to allow the bowl to touch the water. Heat, stirring, until the all the chocolate is melted.
  • Remove the pan from the heat and whisk in the rum or liqueur together with the butter pieces, until smooth and creamy.
  • In a separate bowl, whisk the egg yolks until thick and creamy and then beat into the melted chocolate.
  • In a separate bowl, whip the double cream until the whisk leaves a trail on the surface of the cream when the whisk is lifted up. Stir a spoonful of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the remaining cream.
  • In a separate bowl, whisk the egg whites until frothy, add the cream of tartar and whisk until soft peaks form when the whisk is removed from the bowl. Be careful not to over-whisk the egg whites.
  • Fold a quarter of the egg whites gently into the chocolate mixture with a metal spoon, then gently fold in the remaining egg whites.
  • Pour the mixture into a large glass bowl, or into eight individual serving bowls and chill in the fridge for one hour, or until set.
  • Dust the chocolate mousse with grated chocolate and serve.

CHOCOLATE RUM PIE



Chocolate Rum Pie image

Serve pie with whipped cream and chocolate curls. Recipe can be made ahead. Preparation time includes time allowed for pie to set.

Provided by Sueie

Categories     Pie

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 prebaked pastry shells
1/4 cup caster sugar
2 tablespoons cornflour
3/4 cup milk
100 g dark chocolate, grated
2 teaspoons gelatin
1 tablespoon water
1 tablespoon dark rum or 1/2 teaspoon rum extract
1/2 cup thickened cream

Steps:

  • Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
  • Pour mixture into pan, stir over heat until mixture boils and thickens.
  • Remove from heat, add chocolate, stir until chocolate is melted.
  • Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
  • Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
  • Beat cream until soft peaks form, fold into chocolate mixture.
  • Pour into pastry shell, refrigerate several hours until firm.

Nutrition Facts : Calories 368.3, Fat 26.5, SaturatedFat 12.5, Cholesterol 26.4, Sodium 190.1, Carbohydrate 31.4, Fiber 3.5, Sugar 8.6, Protein 6.3

CHOCOLATE RUM MOUSSE PIE



Chocolate Rum Mousse Pie image

An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation.

Provided by Karin Christian

Categories     Pudding Pie

Time 2h20m

Yield 8

Number Of Ingredients 13

1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup white sugar
¼ cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 teaspoons rum flavored extract

Steps:

  • In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
  • In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
  • In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 45.7 g, Cholesterol 122.6 mg, Fat 42.3 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 22.8 g, Sodium 418.9 mg, Sugar 30.1 g

BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE



Black Bottom Pecan Pie With Choclate Rum Mousse image

Make and share this Black Bottom Pecan Pie With Choclate Rum Mousse recipe from Food.com.

Provided by Chef Jeff Albany

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

4 eggs
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
4 tablespoons rum (3 for filling 1 for whipped cream)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semisweet chocolate morsel

Steps:

  • Preheat oven to 350 degrees.
  • Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
  • Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
  • Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
  • For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
  • Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
  • Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.

Nutrition Facts : Calories 478.5, Fat 27.1, SaturatedFat 8.9, Cholesterol 108.9, Sodium 279.8, Carbohydrate 53.2, Fiber 3.2, Sugar 32.9, Protein 5.8

CHOCOLATE RUM MOUSSE PIE



Chocolate Rum Mousse Pie image

An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation.

Provided by Karin Christian

Categories     Pudding Pie

Time 2h20m

Yield 8

Number Of Ingredients 13

1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup white sugar
¼ cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 teaspoons rum flavored extract

Steps:

  • In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
  • In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
  • In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 45.7 g, Cholesterol 122.6 mg, Fat 42.3 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 22.8 g, Sodium 418.9 mg, Sugar 30.1 g

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