Nestle Chocolate Mousse Pie Food

DEATH BY CHOCOLATE MOUSSE

Death by Chocolate Mousse image

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Provided by DEME

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 7h

Yield 8

Number Of Ingredients 10

Ingredients

21 chocolate sandwich cookies, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g

CHOCOLATE MOUSSE PIE

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

Ingredients

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)

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.

FROZEN CHOCOLATE-MOUSSE TRIFLES

Frozen Chocolate-Mousse Trifles image

Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

Ingredients

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

Steps:

In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g

NESTLE TOLL HOUSE CHOCOLATE CHIP PIE

Nestle Toll House Chocolate Chip Pie image

A very easy recipe that is served wonderfully warm and with vanilla ice cream. Very much like Bayhill's Chocolate Pecan Pie...yummy! This recipe comes from the Nestle Best-Loved Recipe book, and is also very similar to a dessert served in one of my favorite tea rooms in Bksf, Ca.

Provided by Noni Suzanne

Categories Pie

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 unbaked 9-inch deep dish pie pastry
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter, softened
1 cup Nestle semi-sweet chocolate chip
1 cup chopped walnuts (or your preference)

Steps:

Preheat oven to 325*.
Beat eggs in large mixer bowl on high speed until foamy.
Beat in flour, granulated sugar and brown sugar.
Beat in butter.
Stir in chocolate chips and nuts.
Spoon into pie shell.
Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
Cool on wire rack.
Serve warm with vanilla ice cream, if desired.

Nutrition Facts : Calories 609.7, Fat 41.8, SaturatedFat 17.8, Cholesterol 92.2, Sodium 293.3, Carbohydrate 57.7, Fiber 3.2, Sugar 37.8, Protein 7.1

NESTLE® TOLL HOUSE® CHOCOLATE CHIP PIE

NESTLE® TOLL HOUSE® Chocolate Chip Pie image

NESTLE® TOLL HOUSE® Chocolate Chip Pie features the sweet, creamy richness of a brown sugar base combined with chopped nuts and delicious chocolate morsels. Serve warm with whipped or ice cream.

Provided by Nestle Toll House

Categories Trusted Brands: Recipes and Tips Nestle® Toll House®

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) unbaked (4-cup volume) deep-dish pie shell*
2 large eggs
½ cup all-purpose flour
½ cup granulated sugar
½ cup packed brown sugar
¾ cup butter, softened
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1 teaspoon Sweetened whipped cream or ice cream

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 55.6 g, Cholesterol 92.3 mg, Fat 39.6 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 16.8 g, Sodium 246.8 mg, Sugar 39.2 g

NESTLE CHOCOLATE MOUSSE PIE

NESTLE CHOCOLATE MOUSSE PIE image

Categories Chocolate Dessert

Number Of Ingredients 8

Ingredients

1 cup graham cracker crumbs
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Steps:

PREHEAT oven to 350° F. COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side 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 side of crust. Cool to room temperature. MICROWAVE 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. BEAT remaining cream, powdered 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. Llet stand a few minutes before serving.

TRIPLE CHOCOLATE MOUSSE PIE

Triple Chocolate Mousse Pie image

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

Ingredients

1 cup graham cracker crumbs
1/3 cup baking cocoa (Nestle Toll House or Hersheys)
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups semisweet chocolate morsels, divided (16 oz. bag)
2 cups heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract

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.

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