Aces Frozen Chocolate Mousse Pie Recipes

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

FROZEN CHOCOLATE PIE

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

EASY CHOCOLATE MOUSSE PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar and cocoa.
• Beat in the milk and vanilla until smooth.
• Fold in the whipped topping.
• Spoon into the crust.
• Cover and freeze for 20 minutes.
• Garnish with additon whipped topping if desired.

CHOCOLATE MOUSSE PIE

Steps:

• For Crust: Combine crumbs and butter.
• Press on bottom and completely up sides of 10-inch springform pan.
• Refrigerate 30 minutes (or chill in freezer).
• For Filling: Soften chocolate in top of double boiler over simmering water.
• Let cool to lukewarm (95°F).
• Add whole eggs and mix well.
• Add yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg whites until stiff but not dry.
• Stir a little of the cream and whites into chocolate mixture to lighten.
• Fold in remaining cream and whites until completely incorporated.
• Turn into crust and chill at least 6 hours or, preferably, overnight.
• For Leaves: Melt chocolate and shortening in top of double boiler.
• Using spoon, generously coat underside of Camellia or other waxy leaves.
• Chill or freeze until firm.
• Whip remaining 2 cups cream with sugar to taste until quite stiff.
• Loosen crust on all sides using sharp knife; remove springform.
• Spread all but about 1/2 cup cream over top of mousse.
• Pipe remaining cream into rosettes in center of pie.
• Separate chocolate from leaves, starting at stem end of leaf.
• Arrange in overlapping pattern around rosettes.
• Cut pie into wedges with thin sharp knife.

ACES (FROZEN CHOCOLATE MOUSSE PIE)

Steps:

• Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
• Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
• Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
• Whip cream and fold into the chocolate mousse.
• Pour into the springform pan. Cover and freeze overnight.
• To Serve: Remove from the freezer and chill for 5 hours before serving.
• Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.