Sugar Wafer Chocolate Mousse Pie Food

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.

SUGAR WAFER CHOCOLATE MOUSSE PIE

Steps:

• Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
• In a small saucepan heat 3/4 cup of heavy cream until it starts steaming. Don't bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it's completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it's cooled but not solid, you need to be able to stir it.
• Whip remaining 1 1/2 cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
• Grease a 9- inch springform pan with butter, set aside.
• While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
• Cover and chill this until ready to fill.
• When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
• Whip remaining 1 1/2 cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.

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.

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.

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.

CHOCOLATE MOUSSE PIE

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.

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:

• 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.