Individual Chocolate Mousse Pie Food

EASY CHOCOLATE MOUSSE PIE

Steps:

• Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.
• Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
• Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).
• Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.
• Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
• Chill in refrigerator 3 hours.
• For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.
• Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.
• *I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.
• **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

CHOCOLATE MOUSSE PIE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 375 F. Lightly spray an 8-inch pie dish with cooking spray.
• In a food processor, combine the crushed cookies and sugar; pulse a few times to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.
• Transfer the cookie mixture to the prepared pie dish. Press the mixture evenly in the bottom of the dish and up the sides.
• Bake until set, about 12 minutes. Set aside while you make the mousse filling.
• Gather the filling ingredients.
• Separate the egg yolks from the whites. In a large bowl whisk the egg yolks and sugar until light and frothy, about 1 minute.
• Heat 3/4 cups of the cream in a small saucepan over medium heat until it begins to steam.
• Remove from the heat, add the chocolate, stirring until it's melted completely. Allow the mixture to cool slightly, about 3 minutes.
• Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until room temperature, about 30 minutes.
• In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form.
• Fold about 1/3 of the egg whites into the chocolate-egg yolk mixture with a silicone spatula-do not worry too much about losing any of the air from the egg whites.
• Fold the remaining egg whites into the chocolate-egg yolk mixture until only a few streaks remain (careful not to overmix).
• Using the bowl the egg whites were in, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.
• Fold the whipped cream into the chocolate-egg yolk mixture until no streaks remain.
• Transfer the mousse to the baked pie crust, spreading into an even layer. Refrigerate for at least 6 hours, but overnight is best.
• Gather topping ingredients.
• When ready to serve, make the whipped cream. Beat the cream, sugar, and vanilla with an electric hand mixer on medium speed until soft peaks form.
• Top the pie with the whipped cream and chocolate shavings just before serving.

THE BEST CHOCOLATE MOUSSE

Steps:

• 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.)

CHOCOLATE MOUSSE PIE

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.

INDIVIDUAL CHOCOLATE MOUSSE PIE

Steps:

• In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
• Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
• In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
• Line six half-pint jars with the crumb crust as directed in the recipe.
• To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
• Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
• Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
• Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
• Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
• In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
• Let cool and use immediately or cover and refrigerate for up to 2 weeks.

NO-BAKE CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN

Steps:

• In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
• Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
• Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
• Decorate with sweetened whipped cream just before serving.

INDIVIDUAL CHOCOLATE MOUSSE

Steps:

• Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
• Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
• Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE PIE

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.