Individual Chocolate Mousse Pie Recipes

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INDIVIDUAL CHOCOLATE MOUSSE PIE



Individual Chocolate Mousse Pie image

Make and share this Individual Chocolate Mousse Pie recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces bittersweet chocolate, chopped (can sub 2 cups bittersweet chocolate chips or milk chocolate chips)
4 tablespoons unsalted butter, cut into pieces
1/3 cup strong brewed coffee
1 tablespoon rum or 1 tablespoon cognac
2 cups heavy cream (whipping cream) or 2 cups double cream, chilled (whipping cream)
1 teaspoon vanilla extract
1/2 cup ganache, filling at room temperature (recipe below)
1 ounce milk chocolate or 2 tablespoons unsweetened cocoa (to garnish)
1 recipe chocolate crumb crust (recipe below)
1 1/4 cups chocolate cookie crumbs (from about 18 cookies, each 3 inches in diameter)
6 tablespoons unsalted butter, melted
8 ounces bittersweet chocolate or 8 ounces milk chocolate
3/4 cup heavy cream (double or whipping cream)
2 tablespoons unsalted butter, cut into 1/2-inch cubes

Steps:

  • In a large heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes.
  • Fold one-third of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days.
  • In a stand mixer fitted with the whip attachment, combine 1 1/2 cups of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.).
  • Line six half-pint jars with the crumb crust as directed in the recipe.
  • To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about 1/4 inches thick and cover three-fourths of the jar. Fill the crusts immediately.
  • Whip the remaining 1/2 cup cream until soft peaks form. Spoon about 1/2 cup mousse into each crust-lined jar. Top with about 1 1/2 tablespoon of the ganache, then top the ganache with a dollop of the whipped cream. Alternatively, top the mousse with a dollop of the cream and grate or shave a little chocolate on top or dust with cocoa powder.
  • Serve immediately, or cover and refrigerate for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.
  • Chocolate Crumb Crust: In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
  • Ganache Filling: Coarsely chop the chocolate by hand or in a food processor and place in a bowl.
  • In a small saucepan, heat the cream over medium heat just until bubbles form around the edges of the pan. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir with a wooden spoon until smooth. Stir in the butter until melted.
  • Let cool and use immediately or cover and refrigerate for up to 2 weeks.

Nutrition Facts : Calories 1006.5, Fat 88.4, SaturatedFat 48.9, Cholesterol 244, Sodium 456.1, Carbohydrate 50.9, Fiber 0.6, Sugar 8.4, Protein 7.1

INDIVIDUAL CHOCOLATE MOUSSE



Individual Chocolate Mousse image

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 8 cakes

Number Of Ingredients 8

3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Steps:

  • Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
  • Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
  • Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

MINI CHOCOLATE PIES



Mini Chocolate Pies image

I adapted my Aunt Clarica's family-favorite chocolate cream pie into mini individual chocolate pies for this recipe. These mini chocolate pies are so delicious, and perfect for parties.

Provided by Ramona Cruz-Peters

Categories     dessert

Time 3h40m

Number Of Ingredients 13

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco shortening
4-5 tablespoons cold water
1 12-ounce can evaporated milk
1 cup sugar
3 egg yolks
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon margarine
2 teaspoons vanilla extract
Cool Whip whipped topping, thawed
Chocolate sprinkles

Steps:

  • Preheat the oven to 425 degrees F.
  • Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.
  • Gather the dough into a ball, then roll out onto a floured surface (rolling it slightly thinner than you would for a full-size pie crust). Cut 12 circles into the dough with a 4" circle cookie cutter.
  • Press the dough circles into the cups of a 12-cup muffin tin. Prick the bottom and sides of the dough with a fork.Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for 5 minutes before removing from the pan to cool on the wire rack completely.
  • In a heavy saucepan over medium heat, mix the evaporated milk, sugar, egg yolks, cocoa powder, and flour. Cook, stirring until the mixture has thickened (about 12 minutes). Add the margarine and vanilla and stir until the margarine has melted and is thoroughly blended into the mixture. Remove from heat.
  • Transfer the chocolate filling to a large liquid measuring cup and let cool for a few minutes so it is warm but not boiling hot. Pour into the baked pie crusts, filling the crusts as much as you can. Cool the mini pies on the counter for 30 minutes before transferring to the refrigerator to cool for at least two more hours.
  • Once the pies are set, top with whipped topping and chocolate sprinkles. Refrigerate until ready to serve.

HEAVENLY CHOCOLATE MOUSSE PIE



Heavenly Chocolate Mousse Pie image

Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.

Provided by Lisa Lynn

Categories     Chocolate

Time 20m

Number Of Ingredients 14

OREO COOKIE CRUST
1 pkg Oreo's (cheap chocolate cookies work just as well)
1/2 stick melted butter, enough to hold crumbs together
CHOCOLATE MOUSSE
12 oz semi-sweet chocolate
1 tsp vanilla
1 c heavy cream
WHIPPED CREAM TOPPING
2 c heavy cream
1/2 c sugar
1/2 tsp vanilla
GARNISH
shaved chocolate (Hershey bars taste the best)
additional whipped cream

Steps:

  • 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
  • 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
  • 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
  • 4. Fold whipped cream into the chocolate mixture.
  • 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
  • 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

Steps:

  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

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