Candy Bar Mousse Pie Recipes
HEAVENLY CHOCOLATE MOUSSE BARS
Love chocolate mousse? Create an easy cookie bar with a chocolate lovers' creamy mousse filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 7
Steps:
- Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
- Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1 g
CANDY BAR MOUSSE PIE
Make and share this Candy Bar Mousse Pie recipe from Food.com.
Provided by Parkers Mom
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place one candy bar, marshmallows and milk ina heavy saucepan.
- Cook over low heat.
- Stirring constantly until chocolate in melted and mixture is smooth.
- Cool.
- Fold in whipped cream.
- Pour into crust.
- Break candy bar into pieces and place on pie.
- Refrigerate for at least 3 hours.
Nutrition Facts : Calories 869, Fat 61.7, SaturatedFat 31.8, Cholesterol 124.1, Sodium 306.4, Carbohydrate 76.6, Fiber 4.7, Sugar 53.5, Protein 10.1
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- Crush your Oreos (filling and all) until they resemble fine crumbs using a food processor – if you don’t have one, you could use a plastic zip lock bag and a rolling pin but you will need to make sure the biscuits are finely crushed.
- Melt your butter in the microwave, stirring in-between 10 second bursts and pour over your Oreo biscuit crumbs. Stir until all the crumbs are nice and wet and then pour them into your pie plate. Use the back of a spoon or your fingers to gently press the crumbs into the bottom and sides of your pie plate. Pop into the fridge.
- Next chop your dark chocolate into small chunks and place into a bowl. Then heat 1 cup of your cream in a small saucepan on a medium-low heat until it is warm (do not boil), then pour over your dark chocolate and leave it for about 2-3 minutes. Then whisk your dark chocolate mixture until it is smooth. Leave it to cool for a few minutes.
- Meanwhile start whipping the remaining 1 and 1/2 cups of cream until it resembles stiff peaks. Then fold your whipped cream into your chocolate mixture very gently until fully incorporated. Then pour the mousse over your Oreo biscuit base. Refrigerate for 3-4 hours or until mousse is set (it is a very soft mousse so it won’t go firm but it will hold its shape when cut).
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