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
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY
Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
- In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
- Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
- Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
- Chill in the refrigerator while you make the mousse.
- Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
- Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
- Make the crispy rice topping: Line a baking sheet with parchment paper.
- Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
- Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
- Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
- When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams
MOCHA MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
- Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
- Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.
NO-BAKE CHOCOLATE MOUSSE PIE
Steps:
- 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
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
NO-BAKE CHOCOLATE MOUSSE PIE
Make and share this No-Bake Chocolate Mousse Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar and cocoa in a large mixing bowl.
- Beat in the milk and vanilla until smooth.
- Fold in whipped topping.
- Pour evenly into crust.
- Cover and freeze for 20 minutes.
- Top with additional whipped topping and sprinkle cocoa on top if desired.
- Store leftovers in refrigerator.
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