Minty Mousse Pie Au Chocolat Recipes
MINTY MOUSSE PIE AU CHOCOLAT
This is a recipe I adopted from the Recipezaar account. UPDATE May 30, 2006: This is great! The mint flavour somewhat dissipates but it is still lurking in there! As it was hot in my kitchen, the chocolate mixture never got to room temperature. Therefore, mine never really "set up" properly. So I froze it. That worked beautifully! It was like a fudgsicle in a pie shell. It was somewhat difficult to cut but it wasn't impossible. I look forward to making this again and again. It was a great treat on an unbearably hot day! Plus, it is nice to know that I have a special sweet treat hiding in my freezer just waiting for me! (Chilling time is not included)
Provided by Saturn
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
- Gradually stir in milk.
- Cook, stirring constantly, over medium heat until mixture BOILS.
- BOIL 1 MINUTE; remove from heat.
- Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
- Cool to room temperature (20 to 30 minutes).
- In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
- Remove plastic wrap from chocolate; beat well.
- Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
- Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
- Chill until firm (about 2 to 3 hours).
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.
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