CHOCOLATE MOUSSE
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
- (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
CHOCOLATE-CARAMEL RUM COFFEE
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g 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
CHOCOLATE RUM PIE
Serve pie with whipped cream and chocolate curls. Recipe can be made ahead. Preparation time includes time allowed for pie to set.
Provided by Sueie
Categories Pie
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
- Pour mixture into pan, stir over heat until mixture boils and thickens.
- Remove from heat, add chocolate, stir until chocolate is melted.
- Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
- Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
- Beat cream until soft peaks form, fold into chocolate mixture.
- Pour into pastry shell, refrigerate several hours until firm.
Nutrition Facts : Calories 368.3, Fat 26.5, SaturatedFat 12.5, Cholesterol 26.4, Sodium 190.1, Carbohydrate 31.4, Fiber 3.5, Sugar 8.6, Protein 6.3
COFFEE TOFFEE "PIE"
Categories Coffee Milk/Cream Rum Chocolate Dessert Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
- Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
- Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
- Make filling:
- Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
- Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
- Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
- Make topping:
- Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
- Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
MOCHA MOUSSE PIE
Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.
Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE RUM MOUSSE
Note: this recipe does use uncooked egg whites, so if you are concerned about salmonella, look for pasteurized eggs or skip this recipe. Prep time includes chill time.
Provided by spatchcock
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
- Set aside.
- Melt the chocolate in a saucepan set over hot water.
- Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
- Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
- Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
- Chill at least 2 hours before serving.
Nutrition Facts : Calories 334, Fat 30.8, SaturatedFat 19.1, Cholesterol 86.7, Sodium 41.2, Carbohydrate 12.3, Fiber 2.4, Sugar 6.5, Protein 4
More about "rum coffee chocolate mousse pie recipes"
COFFEE & RUM CHOCOLATE MOUSSE | CARRIE'S EXPERIMENTAL …
From carriesexperimentalkitchen.com
CHOCOLATE MOUSSE WITH RUM RECIPE - BBC FOOD
GRANDMA'S CHOCOLATE RUM PIE - PINCH AND SWIRL
From pinchandswirl.com
EASY CHOCOLATE MOUSSE RECIPE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
EASY 3 INGREDIENTS CHOCOLATE MOUSSE PIE - RECIPES JUNKIE
From recipesjunkie.com
CHOCOLATE RUM PIE RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
RUM COFFEE PIE RECIPE - RETRO DESSERT RECIPIES
From retrodessert.com
RUM COFFEE CHOCOLATE MOUSSE PIE RECIPES
From tfrecipes.com
DARK CHOCOLATE RUM MOUSSE - THE HEDGECOMBERS
From hedgecombers.com
CHOCOLATE MOUSSE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE MOUSSE PIE – VINTAGE.RECIPES
From vintage.recipes
NO-BAKE CHOCOLATE KAHLUA PIE RECIPE - SERIOUS EATS
From seriouseats.com
COFFEE RUM PIE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
OUR 14 BEST WINTER DESSERT RECIPES FOR ANY OCCASION
From food52.com
RUM COFFEE CHOCOLATE MOUSSE PIE BEST RECIPES
From amazingcookingguide.com
You'll also love