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
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
EASY CHOCOLATE MOUSSE PIE
Make and share this Easy Chocolate Mousse Pie recipe from Food.com.
Provided by FruitLoop
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat cream cheese, sugar and cocoa.
- Beat in the milk and vanilla until smooth.
- Fold in the whipped topping.
- Spoon into the crust.
- Cover and freeze for 20 minutes.
- Garnish with additon whipped topping if desired.
Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 12.8, Sodium 216.6, Carbohydrate 45.7, Fiber 1.6, Sugar 35.2, Protein 3.2
CHOCOLATE MOUSSE PIE RECIPE
This silky mousse pie with a chocolate cookie crust is perfect for summer or holiday gatherings.
Provided by Morgan Baker
Categories Dessert
Time 6h54m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 407 kcal, Carbohydrate 25 g, Cholesterol 122 mg, Fiber 1 g, Protein 4 g, SaturatedFat 21 g, Sodium 59 mg, Sugar 23 g, Fat 34 g, UnsaturatedFat 0 g
CHOCOLATE CREAM MOUSSE PIE
The husband wanted a chocolate pie. Looked at a couple of recipes and combined them to come up with this one. It turned out gooooood! Light and fluffy! Most of the recipe is from a Hershey's cookbook.
Provided by Traci Coleman
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. Cook pie crust according to instructions (i.e. bake at 400 degrees for about 12-15 minutes until golden brown) and let cool completely.
- 2. In small bowl, combine gelatin with cold water. Let stand for about 2 minutes. Add boiling water and stir until the gelatin is fully dissolved and the mixture is clear. Set aside and let cool slightly.
- 3. In a large bowl, mix sugar and cocoa. Add whipping cream and vanilla and beat on medium speed until mixture is stiff. Pour in gelatin mixture and beat until well blended.
- 4. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and/or chocolate shavings. (Recipe for homemade whipped cream linked below.)
DREAMY CHOCOLATE MOUSSE PIE
Make and share this Dreamy Chocolate Mousse Pie recipe from Food.com.
Provided by Muffin_Free
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
- Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
- Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
- Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.
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