Quick Easy Chocolate Mousse Pie Food

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.

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.

SUGAR-FREE CHOCOLATE MOUSSE PIE

Steps:

• Combine milk and pudding. Whisk together about two minutes.
• Fold in Cool Whip.
• Spoon mixture into pie crust.
• Refrigerate an hour before serving.

EASY CHOCOLATE MOUSSE PIE

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.

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:

• Melt chocolate bar and marshmallows and milk in a pan.
• Fold in whipped cream.
• Pour in cooked pie crust.
• Refrigerate for 3 hours.

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.

QUICK & EASY CHOCOLATE MOUSSE PIE

Steps:

• Melt chocolate, marshmallows and milk in heavy saucepan on low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool 10 min.
• Fold in COOL WHIP; pour into crust.
• Refrigerate 3 hours or until set.

CHOCOLATE MOUSSE PIE

Steps:

• In a double boiler, melt the chocolate.
• In a food processor, combine the other ingredients and process until smooth.
• Add the chocolate and process until thoroughly combined.
• Refrigerate for at least 2 hours.

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.