Chocolate Mousse Pie Can Be Made Non Dairy Recipes

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.

Steps:

• Melt chocolate in the top of a double boiler.
• Then, beat at high speed until smooth: the melted chocolate, margarine, eggs, and sugar.
• (at this point i place the mixture back on the double boiler and heat it because of the raw eggs, but i've heard that there is only a possibility of Salmonella with CRACKED eggs, otherwise there is no danger at all).
• In clean and dry mixer, whip non dairy whipping cream until soft peaks form according to package directions (it took me a quarter of the time that it said it would on the box).
• Put some of that whipped topping aside for the top of the pie.
• Gently combine the chocolate mixture with the whipped dessert and scoop into pie crust.
• Freeze for a bit (45 minutes?) to set the chocolate layer.
• Spread rest of whipped topping on top.
• For a softer consistency, like pudding, keep in fridge, or take out with time to defrost it before serving. for a richer denser consistency, keep in freezer till a few minutes before serving.
• YUM!

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.

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.

Steps:

• In a mixing bowl, cream the margarine.
• Add the sugar, vanilla and melted chocolate and beat until fluffy.
• Add the eggs and beat for 3 minutes until smooth and thick.
• Refrigerate until serving.