Chocolate Mousse Pecan Pie Food

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The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped


  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)


No-Bake Chocolate Mousse Pie image

This super easy, velvety, and delicious chocolate mousse pie recipe uses just six ingredients, including cream cheese, cocoa, and whipped cream.

Provided by Linda Larsen

Categories     Dessert     Pie

Time 4h35m

Number Of Ingredients 9

1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
1 (8-ounce) package cream cheese (softened)
1/2 cup heavy cream
1/2 cup cocoa powder
3/4 cup powdered sugar
Pinch salt
2 teaspoons vanilla
1 1/2 cups heavy cream
3 tablespoons powdered sugar


  • Serve and enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 41 g, Cholesterol 96 mg, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, Sodium 302 mg, Sugar 17 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g


Chocolate Mousse Pie image

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

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)


  • 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.


Chocolate Mousse Pecan Pie image

The irresistible flavors of two family favorite pies come together in one delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 10

Number Of Ingredients 14

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired


  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  • While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  • Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg


Pecan Pie With Chocolate Mousse image

Wonderful looking dessert. Spend a little time on the garnishing. I throw on a few maraschino cherries (with stems). This very, very rich but worth every calorie

Provided by Bergy

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 unbaked 10-inch pie shell
3 ounces pecans, whole toasted
3 eggs
3/4 cup light corn syrup
2 tablespoons sugar
whipped cream (for garnish)
pecans (for garnish)
chocolate curls (for garnish)
4 ounces semisweet chocolate, melted and cooled
3 eggs, separated
1 tablespoon water
1 cup whipping cream, whipped
4 tablespoons icing sugar


  • Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
  • Mix until smooth.
  • Spread on the bottom of the unbaked pie shell (in a pie pan).
  • Press the pecans into the cream cheese mixture.
  • In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
  • Beat until everything is well mixed and pour into the pie shell.
  • Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
  • Cool& Chill.
  • Spread the chocolate mousse (Instructions follow) over top.
  • Chill until set, about 4 hours.
  • At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
  • --------Chocolate Mousse-----------------.
  • In a medium bowl beat egg yolks and water until thick and lemony.
  • Blend in the chocolate.
  • In another bowl, beat the whipping cream until it forms soft peaks.
  • Beat in 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Beat the egg whites until soft peaks form.
  • Beat in the remaining 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Spoon over the cold pecan pie.
  • Chill & set.

Nutrition Facts : Calories 808.3, Fat 54.1, SaturatedFat 24.3, Cholesterol 286.6, Sodium 323.3, Carbohydrate 78.4, Fiber 4.7, Sugar 37.8, Protein 13.3


Pecan Crusted Chocolate Mousse Pie - A image

This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.

Provided by Nana Lee

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar or 1/4 cup Splenda brown sugar blend
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar or 1 cup Splenda sugar substitute
1/2 cup chocolate chips, melted
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons superfine sugar or 2 tablespoons Splenda sugar substitute


  • Preheat oven to 375ºF.
  • In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
  • Press into 9" pie pan.
  • Bake for 8-9 minutes until just set.
  • Cool on wire rack until completely cooled.
  • In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
  • Beat until smooth and fluffy.
  • Then add melted chocolate chips and vanilla; beat until smooth.
  • In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
  • Beat a spoonful of this mixture into the chocolate mixture to lighten.
  • Then fold remaining whipped cream into chocolate mixture to combine.
  • Pour into cooled pie shell.
  • Cover and chill until firm, about 4-6 hours. Serves 8.


Chocolate Mousse Pie image

This is the ultimate chocolate experience. The recipe comes from Bon Appetit. The only things I do differently when preparing are to use a store bought chocolate crumb crust that I blind bake, brushed with egg white, for 5 min ay 375, and add a bit of sugar and vanilla to the whipped cream that goes on top. I also do not use the food processor method for the mousse. I just bring the cream to a boil, then pour it over the chocolate, vanilla, and salt; then stir until melted.

Provided by kitchenslave03

Categories     Pie

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

21 Oreo cookies
1/4 cup unsalted butter, cut into pieces, at room temperature
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla
1 pinch salt
3 3/4 cups whipping cream, chilled
1/4 cup sugar
chocolate shavings (optional)


  • Preheat oven to 350. Butter a 9 inch springform pan with 2 3/4 inch high sides. Finely grind cookies in food processor. Add butter and process until evenly moistened. Press mixture onto bottom and up sides of pan to form a thin crust. Bake 5 minute Transfer to a rack to cool completely.
  • Combine chocolate, vanilla and salt in processor. Bring 1 c cream to a boil. With processor running, gradually pour hot cream through feed tube and process until melted and smooth. Transfer chocolate to a large mixing bowl. Cool to room temperature, stirring occasionally.
  • Beat 2 c cream and the sugar in large bowl until stiff peaks form. Fold into chocolate. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be made 1 day ahead).
  • Beat remaining 3/4 c cream in med bowl to firm peaks. Decorate top of pie with cream and garnish with shavings.

Nutrition Facts : Calories 796.8, Fat 74.3, SaturatedFat 44.1, Cholesterol 168.1, Sodium 199.6, Carbohydrate 40.9, Fiber 7.8, Sugar 17.5, Protein 9.2


Chocolate Mousse Pie image

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

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract


  • 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 image

Make and share this Chocolate Mousse Pie recipe from

Provided by Charishma_Ramchanda

Categories     Pie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust


  • 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


Chocolate Mousse Pie image

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

1 prepared 9 inch pie shell (graham or chocolate wafer)
1 (5 7/8 ounce) package instant chocolate pudding mix
2 cups cold milk
3/4 cup whipped topping
chocolate curls
whipped cream


  • 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 Pecan Pie I image

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Provided by Karin Christian

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips


  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
  • Bake until set, 40 to 50 minutes. Cool.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g


Caramel Pecan Silk Chocolate Mousse Pie image

Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from

Provided by Orangeruby

Categories     Pie

Time 5h

Yield 8 serving(s)

Number Of Ingredients 25

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or 5 tablespoons margarine
1/4 cup sugar
1/2 teaspoon nutmeg
1/2 cup thick caramel sauce
1/2 cup chopped pecans
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon lemon juice
1/3 cup powdered sugar
1 cup chocolate mousse mix
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoon boiling water
1/4 cup granulated sugar
1/8 cup cocoa
1/2 cup cold whipping cream
1/2 teaspoon vanilla extract
3 tablespoons water
1 cup sugar
2 teaspoons corn syrup
1/4 teaspoon lemon juice
5 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt


  • 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

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