MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 9h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
- Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
- In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
- Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
- Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
- Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
- To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.
TRIPLE CHOCOLATE MOUSSE PIE RECIPE
An exquisite pie with a chocolate crust, chocolate mousse, and white chocolate mousse!
Provided by Liz Berg
Categories Chocolate
Time 1h15m
Number Of Ingredients 10
Steps:
- Grease an 8-inch springform pan and set it aside.
- Preheat oven to 350º.
- Place the cookies in a food processor and pulse till crumbs are formed. Add the melted butter and pulse to combine. Scrape the bowl and pulse again till butter is evenly dispersed.
- Press the crumbs into the bottom of the spring-form pan. Bake 10 to 15 minutes. Remove to a wire rack and cool to room temperature.
- Make chocolate mousse by placing the semisweet chocolate and ¼ cup of the cream into a heatproof bowl. Microwave gently, stopping and stirring at 30-second increments until smooth and melted.
- Set aside to cool (should not be hot when you add the whipped cream).
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix on high until stiff peaks form, about 1 minute. Transfer whipped whites to another bowl.
- Place the remaining ¾ cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute.
- Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Gently fold the egg whites into the chocolate mixture.
- Scrape the mousse onto the cooled crust and smooth top with an offset spatula. Refrigerate uncovered for at least an hour before making the white chocolate mousse.
- To make the white chocolate mousse, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.
- Place the white chocolate and ½ cup of the cream in a medium microwave-safe bowl. Microwave gently, stopping to stir at 30-second increments, till melted and smooth.
- Add the gelatin mixture and stir until dissolved. Cool to room temperature, stirring occasionally.
- Whip the remaining 1 cup of cream until soft peaks form. Using a whisk, mix one-third of the whipped cream into the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula.
- Spoon the white chocolate mousse into the pan over the chocolate mousse. Smooth the top with an offset spatula.
- Return the cake to the refrigerator and chill until set, at least 2 hours.
- Garnish top with chocolate curls or chocolate shavings, if desired.
Nutrition Facts : Calories 435 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 slice, Sodium 147 milligrams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
TRIPLE DARK CHOCOLATE MOUSSE PIE
A little dark chocolate is actually good for you!It is packed with heart-healthy antioxidant power. The recipe comes from Prevention Magazine. Cook time is the refrigerate time.
Provided by Barb G.
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended.
- Press the mixture into the bottom and up the side of pie plate, set aside.
- Mousse; in a food processor or blender process the tofu until smooth.
- Add the melted chocolate, chocolate syrup, sugar and vanilla.
- Combine until mixture is smooth.
- With a mixer at high speed, beat egg whites until stiff peaks form.
- Fold the chocolate mixture into the egg white mixture until smooth.
- Spoon mixture into the prepared pie crust.
- Refrigerate for at least 3 hours, or until the pie is set.
- Garnish with whipped topping and chocolate curls or raspberries.
- Enjoy.
TRIPLE CHOCOLATE MOUSSE PIE
For chocolate lover's only! Got this recipe last week after having this at a friends Christmas Party... First of all, it's HEAVENLY. Everyone kept talking about this pie & with word of mouth, it was gone before most could try it... I got to try it & it is delicious! I didn't even think I was that into chocolate, but this is very creamy & looked so pretty on the Holiday dessert table as it was garnished with puffs of whipped cream, drizzled with chocolate, topped with red cherries & green sprinkles... totally decadent! FYI: you can make pie crumb crust ahead of time & freeze or in a pinch use a store bought chocolate crumb Oreo pie shell...
Provided by BlondieItaliana
Categories Dessert
Time 31m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350 degrees F.
- COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
- MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
- BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
- MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.
TRIPLE CHOCOLATE MOUSSE PARFAIT
This dessert is for all those chocolate lovers out there. It is quite spectacular to see, especially if made in Champagne glasses. The dessert needs chilling time in between each chocolate mousse layer, so plan enough time to make this. Garnish with fresh fruit, chocolate sprinkles or chocolate curls.
Provided by Abby Girl
Categories Dessert
Time 5h
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
- White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
- In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
- Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
- Dark Chocolate: Same as above.
- Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.
Nutrition Facts : Calories 693.4, Fat 56.6, SaturatedFat 31.9, Cholesterol 433.4, Sodium 286.6, Carbohydrate 33.9, Fiber 0.8, Sugar 30.7, Protein 13.9
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