Aces Frozen Chocolate Mousse Pie Food

ACES (FROZEN CHOCOLATE MOUSSE PIE)

Steps:

• Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
• Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
• Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
• Whip cream and fold into the chocolate mousse.
• Pour into the springform pan. Cover and freeze overnight.
• To Serve: Remove from the freezer and chill for 5 hours before serving.
• Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.

FROZEN CHOCOLATE MOUSSE

Steps:

• beat whipping cream in chilled small bowl on high with an electric mixer until stiff.
• fold in liqueur and chocolate syrup.
• spoon into 2 paper lined foil cupcake liners.
• cover and freeze at least 4 hours but no longer than 48 hours.
• place in fridge 15 minutes before serving.
• sprinkle with cocoa.
• serve.

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

Steps:

• FOR THE CHOCOLATE CRUST: Preheat oven to 350°F Combine graham cracker crumbs, 1/3 cup Nestle Toll House baking cocoa and 1/4 cup granulated sugar in 9-inch baking plate. Bake for 8-10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stnd for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
• FOR THE FILLING: Microwave 2 cups mosels and 3/4 cup cream in large microwave-safe bowl in high (100%) power for 1 minute; stir. Microwave at additional 10-20 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 unitl firm. Garnish with Chocolate Drizzle; let stand a few minutes befroe serving.
• FOR THE CHOCOLATE DRIZZLE: Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on high for about 30 seconds; knead until smooth. Cut tiny corrner from bag; squeeze to drizzle chocolate over pie.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

CHOCOLATE MOUSSE PIE

Steps:

• For Crust: Combine crumbs and butter.
• Press on bottom and completely up sides of 10-inch springform pan.
• Refrigerate 30 minutes (or chill in freezer).
• For Filling: Soften chocolate in top of double boiler over simmering water.
• Let cool to lukewarm (95°F).
• Add whole eggs and mix well.
• Add yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg whites until stiff but not dry.
• Stir a little of the cream and whites into chocolate mixture to lighten.
• Fold in remaining cream and whites until completely incorporated.
• Turn into crust and chill at least 6 hours or, preferably, overnight.
• For Leaves: Melt chocolate and shortening in top of double boiler.
• Using spoon, generously coat underside of Camellia or other waxy leaves.
• Chill or freeze until firm.
• Whip remaining 2 cups cream with sugar to taste until quite stiff.
• Loosen crust on all sides using sharp knife; remove springform.
• Spread all but about 1/2 cup cream over top of mousse.
• Pipe remaining cream into rosettes in center of pie.
• Separate chocolate from leaves, starting at stem end of leaf.
• Arrange in overlapping pattern around rosettes.
• Cut pie into wedges with thin sharp knife.