GRANDMA'S CHOCOLATE RUM PIE
An heirloom Steven's family recipe..
Provided by Marissa Stevens
Categories Dessert
Time 20m
Number Of Ingredients 14
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, 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
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
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
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
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
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
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
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
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
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
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
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
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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