Best Rum Coffee Chocolate Mousse Pie Recipes
BLACK BOTTOM PECAN PIE WITH CHOCLATE RUM MOUSSE
Make and share this Black Bottom Pecan Pie With Choclate Rum Mousse recipe from Food.com.
Provided by Chef Jeff Albany
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
- Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
- Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
- For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
- Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
- Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.
Nutrition Facts : Calories 478.5, Fat 27.1, SaturatedFat 8.9, Cholesterol 108.9, Sodium 279.8, Carbohydrate 53.2, Fiber 3.2, Sugar 32.9, Protein 5.8
CHOCOLATE-RUM MOUSSE
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen's latest appliances, the home blender. Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Provided by Amanda Hesser
Categories quick, project, dessert
Time 6m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
- Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
- When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
- Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
- Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 85 milligrams, Sugar 21 grams, TransFat 0 grams
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
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