CREAMY CHOCOLATE MOUSSE PIE
The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.
Provided by cookerboy2222
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g
CREAMY CHOCOLATE MOUSSE
Joan Schroeder from Pinedale, Wyoming sent the recipe for this fluffy dessert that's sure to satisfy chocolate cravings. "I like to garnish servings of the mousse with strawberries," she suggests.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a chilled small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold in chocolate syrup and cocoa. , Spoon into dessert dishes. Refrigerate until serving. Garnish with cherries and mint if desired.
Nutrition Facts : Calories 285 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 31mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CHOCOLATE MOUSSE PIE
Make and share this Easy Chocolate Mousse Pie recipe from Food.com.
Provided by FruitLoop
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 12.8, Sodium 216.6, Carbohydrate 45.7, Fiber 1.6, Sugar 35.2, Protein 3.2
CHOCOLATE MOUSSE PIE
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
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.
CHOCOLATE MOUSSE PIE
If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.
Provided by Jeannette Gartner
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT1h10m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g
IRISH CREAM CHOCOLATE MOUSSE PIE
You must try this! My family waits all year for me to make this for St. Pattie's Day. It's Oh So Rich and yummy. I use Bailey's because I think it's the best, but I imagine it would work with other Irish Creams as well.
Provided by Chef PotPie
Categories Pie
Time 20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
- Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
- Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
- When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
- Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.
Nutrition Facts : Calories 365.6, Fat 22.3, SaturatedFat 12.1, Cholesterol 16.9, Sodium 185.5, Carbohydrate 35.6, Fiber 1.6, Sugar 25.3, Protein 4.4
DREAMY CHOCOLATE MOUSSE PIE
Make and share this Dreamy Chocolate Mousse Pie recipe from Food.com.
Provided by Muffin_Free
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
- Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
- Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
- Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.
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