Chocolate Bliss Mousse Pie Recipes

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

CHOCOLATE MOUSSE PIE

Steps:

• Crust: Blitz graham crackers, halved dates, and butter in a food processor until evenly mixed and crumbly. Lightly grease an 8 or 9 inch pie pan*, then press crust mixture into the bottom and up the sides.
• Filling: Wipe clean the food processor then blitz tofu, cocoa powder, sweetener, and vanilla until smooth.
• Melt Chocolate: Melt chocolate using a double boiler. If you do not have one, place chocolate in a small saucepan. In a large saucepan, bring water to a boil. Hold small saucepan over boiling water for about 30 seconds, stirring constantly, until chocolate has melted.
• Chocolate Explosion: With food processor running, slowly pour melted chocolate into tofu mixture.
• Refrigerate: Pour filling into crust and even out the top with a spoon. Cover and place in fridge for 2 to 3 hours, until firm. Serve with whipped cream and fresh berries.

CHOCOLATE BLISS MOUSSE PIE

Steps:

• Microwave chocolate and 3/4 cup cream in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended. Cool 20 min. or until room temperature, stirring occasionally.
• Beat remaining cream, sugar and vanilla in large bowl with mixer on high speed until soft peaks form. Gently stir half the whipped cream into chocolate mixture. Stir in remaining whipped cream just until blended. Spoon into crust.
• Refrigerate 4 hours or until firm.

KETO CHOCOLATE PUDDING PIE

Steps:

• Finely chop pecans.
• Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
• Mix toasted flour, powdered Swerve, and melted butter in a medium-size bowl. Stir until evenly mixed.
• Press the mixture into the bottom and up the sides of a pie pan. Set aside.
• In a large bowl, using an electric mixer mix pudding mix, and whipping cream. Mix on low until smooth.
• Add in cool whip and continue mixing until well incorporated.
• Spread the pudding mixture evenly into the pie crust.
• Place in the refrigerator for an hour.
• When ready to serve make the whipped topping.
• With an electric mixer cream the cream cheese until light and fluffy. Add in powdered sugar and vanilla and mix until creamy and soft peaks form.
• Add in whipping cream and beat. Start on low to combine and then gradually increase the speed to high and mix until stiff peaks form.
• You can spread the whipped cream mixture across the top of the pie, pipe it around the edges, or just serve each piece with a dollop on top!
• Store pie covered and refrigerated. The whipped cream will keep for 2-3 days in an airtight container in the refrigerator