Best Rum Coffee Chocolate Mousse Pie Recipes

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CHOCOLATE MOUSSE WITH RUM



Chocolate mousse with rum image

Provided by Sophie Dahl

Categories     Desserts

Yield Serves 8

Number Of Ingredients 9

250g/8oz good quality dark chocolate, minimum 70% cocoa solids
4 tbsp water
30ml/1fl oz rum or orange or coffee liqueur
25g/1oz butter, cut into small pieces
4 free-range eggs, separated
90ml/3½fl oz double cream
¼ tsp cream of tartar
40g/1½oz caster sugar
grated chocolate, to decorate

Steps:

  • Melt the chocolate with the water in a bowl set over a pan of simmering water, stirring occasionally, taking care not to allow the bowl to touch the water. Heat, stirring, until the all the chocolate is melted.
  • Remove the pan from the heat and whisk in the rum or liqueur together with the butter pieces, until smooth and creamy.
  • In a separate bowl, whisk the egg yolks until thick and creamy and then beat into the melted chocolate.
  • In a separate bowl, whip the double cream until the whisk leaves a trail on the surface of the cream when the whisk is lifted up. Stir a spoonful of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the remaining cream.
  • In a separate bowl, whisk the egg whites until frothy, add the cream of tartar and whisk until soft peaks form when the whisk is removed from the bowl. Be careful not to over-whisk the egg whites.
  • Fold a quarter of the egg whites gently into the chocolate mixture with a metal spoon, then gently fold in the remaining egg whites.
  • Pour the mixture into a large glass bowl, or into eight individual serving bowls and chill in the fridge for one hour, or until set.
  • Dust the chocolate mousse with grated chocolate and serve.

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Alton Brown

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 6

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

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



Chocolate-Caramel Rum Coffee image

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

2 cans (12 ounces each) evaporated milk
3/4 cup rum
1/2 cup chocolate syrup
1/2 cup caramel sundae syrup
1/4 cup packed brown sugar
4 cups hot brewed coffee
2 tablespoons coffee liqueur
COFFEE WHIPPED CREAM:
1 cup heavy whipping cream
6 tablespoons confectioners' sugar
2 tablespoons coffee liqueur
Instant espresso powder, optional

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



Chocolate Mousse Pie image

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

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract

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



Chocolate Rum Pie image

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

1 prebaked pastry shells
1/4 cup caster sugar
2 tablespoons cornflour
3/4 cup milk
100 g dark chocolate, grated
2 teaspoons gelatin
1 tablespoon water
1 tablespoon dark rum or 1/2 teaspoon rum extract
1/2 cup thickened cream

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"



Coffee Toffee

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

For crust
1/4 cup granulated sugar
1 1/2 cups Rice Krispies, partially crushed
1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons)
For filling
2 teaspoons instant-coffee granules or powder
2 cups 1% milk
1/2 teaspoon unflavored gelatin
3 tablespoons cornstarch
3 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 cup packed light brown sugar
2 teaspoons dark rum
For topping
1/3 cup well-chilled heavy cream
1 teaspoon packed light brown sugar
1/4 teaspoon instant-coffee granules or powder
1 teaspoon dark rum
Garnish: bittersweet chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate)
Special equipment: a 7-inch springform pan or an 8- to 9-inch pie plate

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



Mocha Mousse Pie image

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

1-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 tablespoons instant coffee granules
2 tablespoons sugar
1 teaspoon vanilla extract
1 chocolate crumb or graham cracker crust (9 inches)
Chocolate shavings, optional

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



Chocolate Rum Mousse image

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

1/4 cup sugar
1/4 cup rum
4 ounces semisweet chocolate
2 tablespoons heavy cream, plus
2 cups heavy cream
2 egg whites, stiffly beaten

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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