EASY CHOCOLATE MOUSSE PIE
Make and share this Easy Chocolate Mousse Pie recipe from Food.com.
Provided by FruitLoop
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat cream cheese, sugar and cocoa.
- Beat in the milk and vanilla until smooth.
- Fold in the whipped topping.
- Spoon into the crust.
- Cover and freeze for 20 minutes.
- Garnish with additon whipped topping if desired.
Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 12.8, Sodium 216.6, Carbohydrate 45.7, Fiber 1.6, Sugar 35.2, Protein 3.2
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
Steps:
- Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.
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
CHOCOLATE MOUSSE
Steps:
- Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
- In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
- Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
CHOCOLATE TOFU MOUSSE PIE
No one will ever believe this is tofu. It is rich, velvety and totally decadent.
Provided by Michael Thomas
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
- Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
- Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CHOCOLATE AMARETTO MOUSSE PIE
If you love chocolate and almonds, you'll love this! A very rich, decadent dessert I serve for special occasions. I imagine the leftovers could be frozen but, I'm not sure as there has never been any left over! Prep time does not include 3-5 hour chilling time.
Provided by Dee514
Categories Pie
Time 1h15m
Yield 1 "9 inch Pie", 8 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9 inch pie pan with aluminum foil (as smoothly as possible).
- Melt 1 cup of morsels with 2 teaspoons butter over medium heat.
- Spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
- Place in freezer for at least 30 minutes.
- Meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
- Cook over low heat till chocolate melts, stirring continuously.
- Add water and continue stirring.
- Cook for 5 minutes.
- While still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
- Cool mixture to room temperature.
- Add some of the whipped cream to the chocolate mixture, stirring briskly.
- Gently fold remaining whipped cream into chocolate mixture.
- Remove chocolate"crust" from freezer, remove foil from shell.
- Pour chocolate mixture into chocolate shell crust.
- Chill for at least 3 1/2 hours before serving.
- *Slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.
Nutrition Facts : Calories 503.2, Fat 31.9, SaturatedFat 19.6, Cholesterol 58.8, Sodium 241.7, Carbohydrate 55.7, Fiber 2.5, Sugar 51.4, Protein 6.3
CHOCOLATE MOUSSE PIE
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
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.
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 PIE
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
Steps:
- 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
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.
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Hal T
Categories Pie
Time 3h20m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate bar and marshmallows and milk in a pan.
- Fold in whipped cream.
- Pour in cooked pie crust.
- Refrigerate for 3 hours.
Nutrition Facts : Calories 642.5, Fat 35.1, SaturatedFat 16.6, Cholesterol 47, Sodium 346.8, Carbohydrate 73.4, Fiber 2, Sugar 43.7, Protein 9.6
CHOCOLATE MOUSSE PIE
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
Steps:
- 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
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