Divine Chocolate Mousse Cream Pie Recipes

DIVINE CHOCOLATE MOUSSE

Steps:

• Beat the cream cheese, sugar and egg together until smooth.
• Break the chocolate into small pieces and melt over a double boiler or in the microwave.
• Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required.
• Pipe or spoon into glass bowls, chocolate cups, or use as a filling for desserts.

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.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
• 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
• 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
• 4. Fold whipped cream into the chocolate mixture.
• 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
• 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

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.

DIVINE CHOCOLATE MOUSSE PIE

Steps:

• In your mixer, whip your heavy whipping cream until soft peaks. Add pudding and whip, scraping down the bowl sides to incorporate altogether. (It will get really stiff!!) While whipping on medium speed, pour in milk, little at a time, until you get consistency you like. It will lighten up and get fluffy. Fold in chocolate chips and scoop into prepared (cooled) pie crust. Decorate top with cool whip, berries, chocolate chips, etc. Refrigerate for one hour. EAT!! =)