CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST
This recipe calls for 85% chocolate. You could use 60% bittersweet if you want a sweeter pie, but the 85% cocoa helps to define the flavors of whipped cream, chocolate and crunchy phyllo. After completion, this pie should be refrigerated for at least 3 hours before serving.
Provided by Good Dinner Mom
Categories Pie
Time 4h30m
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 350F degrees. Butter a 9-by-2-inch cake pan (if you only have a 9-by-1.5-inch pan, as is the standard size, that will work fine too), then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter the parchment.
- Place 1 sheet of phyllo on a work surface (I used parchment paper) with the long side facing you; keep remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of the granulated sugar on right half of the phyllo. Fold the left half over to enclose sugar. Brush top lightly with more butter. Press the folded phyllo into the pan, buttered-side down, leaving a ½ -inch overhang on one side; gather and crumple dough slightly as you go to make fit and create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a ½ -inch overhang on all sides. Bake until golden, about 20 minutes. (Watch your crust the first couple minutes of baking. If the sides start to fold into the crust of sink down the side, just carefully pull them back up and over the lip of the pan.) After removing pie from the oven, if it has risen too high, place a bowl into the pan over the crust. The crust will crunch and flatten just a bit, don't worry if it stays puffy. Let cool 10 minutes. Cook's note: If using a dark, non-stick pan, lower oven temp to 340F degrees and baking time will be closer to 15 minutes.
- While the crust is baking, set a pot of water to heat on the stove, heat to a slow boil and maintain heat until time to make the filling.
- Brush melted chocolate over bottom of crust. the crust might break a bit as you do this, but no worries, just do what you can. Refrigerate while you complete the mousse.
- Filling: In a heat-proof bowl set over (not in) the pot of simmering water, whisk together the egg yolks, granulated sugar, and salt until sugar is dissolved. Whisk in 85% chocolate until melted. Remove from heat.
- Beat 1 cup of the cream until medium-stiff peaks form (do not add sugar or vanilla here). Whisk one-third of this cream into the chocolate mixture. Gently but thoroughly fold in remaining whipped cream. This may take a minute to fully incorporate, but don't worry, just keep stirring. Pour mixture into cooled crust, letting mousse get into folds, if there are any. Refrigerate at least 3 hours.
- When ready to serve, fill a large bowl or your sink with hot water (about 2-inches), place cake pan into water for about 10-15 seconds, then place pan on counter. Gently try to pull up on the parchment straps, if pie will not come up, place in hot water another 5-10 seconds. Pull pie out of pan and discard parchment strips. Place on serving plate.
- Beat remaining 1 cup cream with sugar and vanilla until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings and serve. (To make the chocolate shavings, just use a sharp paring knife on a chocolate bar and scrape out pieces to place on the whipped cream.)
- Notes: If you're hesitant about using dark chocolate, substitute the 85% chocolate in the filling with 60% bittersweet chocolate.
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.
HEAVENLY CHOCOLATE MOUSSE PIE
Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.
Provided by Lisa Lynn
Categories Chocolate
Time 20m
Number Of Ingredients 14
Steps:
- 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
- 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
- 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
- 4. Fold whipped cream into the chocolate mixture.
- 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
- 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.
CHOCOLATE MOUSSE PIE W/ PHYLLO CRUST
Number Of Ingredients 10
Steps:
- Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
- Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
- Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
- Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
- Mix 1/3 cup cream with melted chocolate. Then whip 2/3 cup cream into whipped cream then add to chocolate. Pour into Crust
- Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.
CHOCOLATE MOUSSE PIE WITH PHYLLO CRUST
Categories Chocolate Dessert Bake Christmas Thanksgiving Valentine's Day New Year's Eve Winter Chill
Yield 12 people
Number Of Ingredients 13
Steps:
- 1. Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment. 2. Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes. 3. Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes. 4. Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes. 5. Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours. 6. Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.
CHOCOLATE MOUSSE PIE
Chocolate cookie crumb crust enriches this easy to make but dramatic dessert. It can be prepared ahead and frozen. Thaw overnight in the refrigerator. I clipped this out of a brochure years ago and have made it several times with rave reviews! IT'S HEAVENLY! Prep time is long due to the fact that once it is assemble the mousse needs to chill for at least six hours. I have always done it overnight. I also think it is much tastier and has better consistency if it is frozen and then thawed before consumed, just personal preference.
Provided by Judith N.
Categories Pie
Time 7h45m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 967.4, Fat 88.7, SaturatedFat 52.5, Cholesterol 273.3, Sodium 287.5, Carbohydrate 52.5, Fiber 12.4, Sugar 15.6, Protein 16.7
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