The Best 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.

CHOCOLATE MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings 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.)

CREAMY CHOCOLATE MOUSSE PIE

Steps:

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

DEATH BY CHOCOLATE MOUSSE

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.

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.

THE BEST CHOCOLATE MOUSSE PIE

Steps:

• In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
• Cool. Chill thoroughly; stir. Fold in whipped cream.
• Pour into prepared pastry shell. Chill 4 hours or until set.
• -----*Note-----.
• Mousse Pie Garnish.
• 1 block chocolate, at room temperature.
• Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
• You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.

CHOCOLATE MOUSSE

Steps:

• For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
• Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
• Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
• Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
• Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
• Divide between 4 serving glasses.
• Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
• Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
• Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
• Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
• After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
• Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
• Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

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.

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse 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.

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.

TRIPLE CHOCOLATE MOUSSE PIE

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.

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.