Best Decadent Chocolate Chocolate Chocolate Mousse Pie Recipes
DEATH BY CHOCOLATE MOUSSE
I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.
Provided by DEME
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 7h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
- In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
- Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
- Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
- Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 61.2 g, Cholesterol 178.3 mg, Fat 67.4 g, Fiber 3.2 g, Protein 5.7 g, SaturatedFat 39.5 g, Sodium 236.9 mg, Sugar 46.2 g
NO BAKE CHOCOLATE MOUSSE PIE
Light, fluffy No Bake Chocolate Mousse Pie is the dessert for summer! So addicting you can enjoy this one all year long, too.
Provided by Kellie
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- For the crust:
- In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
- Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
- For the chocolate mousse filling:
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
- Allow the chocolate to melt slowly, about 9 to 10 minutes.
- Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
- Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
- Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
- Fold all together gently but thoroughly.
- Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.
- For the whipped topping:
- In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
- Spread the whipped cream over the top of the pie.
- Garnish with chocolate shavings, if desired.
- Chill for 30 minutes or overnight.
- Slice with a sharp knife warmed in hot water to make slicing easier.
Nutrition Facts : ServingSize 1 g, Calories 735 kcal, Carbohydrate 54 g, Protein 7 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 123 mg, Sodium 333 mg, Fiber 4 g, Sugar 31 g
HEAVENLY CHOCOLATE MOUSSE PIE
Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.
Provided by Lisa Lynn
Categories Chocolate
Time 20m
Number Of Ingredients 14
Steps:
- 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
- 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
- 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
- 4. Fold whipped cream into the chocolate mixture.
- 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
- 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.
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