CHOCOLATE CARAMEL PIE (NO BAKE)
I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it!
Provided by invictus
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Caramel layer:.
- Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
- Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
- Pour over prepared crust and refrigerate one hour.
- Truffle layer:.
- Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
- Pour over caramel layer and refrigerate one hour.
- Mousse layer:.
- In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
- Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
- Beat ice cold evaporated milk until trails form.
- Beat into chocolate mixture just until blended DO NOT OVERBEAT!
- Spread over truffle layer and refrigerate for one hour.
- NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
CHOCOLATE-CARAMEL DOMES
Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
CARAMEL CHOCOLATE MOUSSE PIE
Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.
Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE
Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.
Provided by Orangeruby
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Mousse:.
- Prepare mousse the day before.
- Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
- Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
- Cool for two minutes.
- In medium size mixing bowl, stir together sugar and cocoa.
- Add whipping cream and vanilla.
- With hand mixer, beat (medium speed) until stiff.
- Pour in gelatin mixture and beat until well blended.
- Cover and refrigerate.
- Makes about 1 cup.
- Thick Caramel Sauce:.
- Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
- When sugar starts to melt, stir constantly with a whisk.
- As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
- Continue to whisk briskly until the butter has melted, then remove from heat.
- Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
- Store in the refrigerator for up to 2 weeks.
- Crust:.
- Melt butter.
- Combine graham cracker crumbs, butter, sugar and nutmeg.
- Press into a 9 inch pie plate or 8 inch square cake pan.
- Chill in refrigerator 2 hours before filling.
- Filling:.
- Allow cream cheese to soften.
- Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
- Lightly toast pecans, stir into caramel and pour into bottom of crust.
- Gently spread cream cheese mix over the caramel.
- Gently spread mousse over cream cheese.
- Cover and refrigerate for 1 hour.
- Serve.
Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1
CHOCOLATE MOUSSE PIE
This is a great pie!!! I love chocolate, and you can be devouring this one in no time!! It's very light...NOT a cheesecake!
Provided by Charmie777
Categories Pie
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend together the pudding mix and milk until thickened (5 minutes).
- Fold in whipped topping.
- Spoon into crust.
- Chill 2-3 hours.
- If desired, top with additional whip cream and chocolate curls before serving.
Nutrition Facts : Calories 282.4, Fat 12.1, SaturatedFat 5.3, Cholesterol 17.1, Sodium 576.6, Carbohydrate 39.1, Fiber 1.2, Sugar 15.6, Protein 4.5
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
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