Individual Chocolate Mousse Pie Recipes

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 large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
• Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
• In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
• Line six half-pint jars with the crumb crust as directed in the recipe.
• To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
• Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
• Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
• Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
• Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
• In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
• Let cool and use immediately or cover and refrigerate for up to 2 weeks.

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 9-by-2-inch cake pan, then line with two 17-by-2-inch strips of parchment, forming an X in center and leaving a 2-inch overhang. Butter parchment.
• Place 1 sheet of phyllo on a work surface with a long side facing you, keeping remaining phyllo covered with plastic wrap. Lightly brush entire surface with melted butter, then sprinkle some of granulated sugar on right half of phyllo. Fold left half over to enclose sugar. Brush top lightly with butter. Press folded phyllo into pan, buttered-side down, leaving a 1/2-inch overhang on one side; gather and crumple dough slightly as you go to make fit and to create a ruffled edge. Repeat with remaining phyllo sheets, overlapping to completely cover bottom of pan and create a 1/2-inch overhang on all sides. Bake until golden, about 20 minutes. Let cool 10 minutes.
• Brush melted chocolate over bottom and 1 inch up sides of crust. Refrigerate 10 minutes.
• Filling: Meanwhile, in a heatproof bowl set over (not in) a pot of simmering water, whisk together yolks, granulated sugar, and salt until sugar is dissolved. Whisk in bittersweet chocolate until melted. Remove from heat. Let cool 10 minutes.
• Beat 1 cup cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust. Refrigerate at least 3 hours.
• Beat remaining 1 cup cream with confectioners' sugar until soft peaks form. Dollop onto pie, sprinkle with chocolate shavings, and serve.