Triple Dark Chocolate Mousse Pie Recipes

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE

Steps:

• Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
• Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
• In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
• Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
• Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
• Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
• To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE CHOCOLATE MOUSSE PIE

Steps:

• PREHEAT oven to 350 degrees F.
• COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.
• MICROWAVE 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
• BEAT remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
• MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

TRIPLE DARK CHOCOLATE MOUSSE PIE

Steps:

• Crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended.
• Press the mixture into the bottom and up the side of pie plate, set aside.
• Mousse; in a food processor or blender process the tofu until smooth.
• Add the melted chocolate, chocolate syrup, sugar and vanilla.
• Combine until mixture is smooth.
• With a mixer at high speed, beat egg whites until stiff peaks form.
• Fold the chocolate mixture into the egg white mixture until smooth.
• Spoon mixture into the prepared pie crust.
• Refrigerate for at least 3 hours, or until the pie is set.
• Garnish with whipped topping and chocolate curls or raspberries.
• Enjoy.

TRIPLE LAYER CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse chocolate cookie crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
• To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, 6 to 8 minutes or until mixture just begins to boil. Cook, whisking constantly, for 1 more minute. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter and vanilla. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling over cooled crust. Place plastic wrap directly ever filling and refrigerate for 30 minutes.
• To prepare mousse, microwave milk chocolate chips and 3 tablespoons heavy cream in a medium bowl at 50% power for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally.
• Beat 1 cup heavy cream and 2 tablespoons sugar at high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth. Fold in remaining whipped cream. Spread mousse over chocolate filling. Cover and chill 8 to 24 hours or until set.
• Meanwhile, prepare the chocolate whipped cream by adding 2 cups heavy cream and chocolate syrup to a large bowl. Beat at high speed with an electric mixer until foamy. Gradually beat in sugar. Continue beating until soft peaks form. Top pie with chocolate whipped cream before serving. Garnish with chocolate curls, if desired.

TRIPLE CHOCOLATE CREAM PIE

Steps:

• To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
• Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

CHOCOLATE MOUSSE

Steps:

• In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety.
• In a small saucepan, heat 1¼ cups of cream over medium heat just until it's steaming, about 4 minutes. Remove from the heat.
• Add the chocolate and stir constantly until fully melted. Slowly whisk chocolate into the egg yolks until fully combined. Set aside to cool, stirring occasionally, until barely warm to the touch, about 30 minutes.
• In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg white mixture into the chocolate mixture to loosen it. Fold the remaining egg white mixture in just until a few streaks remain.
• In a large bowl, beat the remaining 1 cup of cream until stiff peaks form. Fold whipped cream into the chocolate mixture. Fill 6 to 8 small serving glasses with the mousse.
• Chill until set, about 4 hours or up to 2 days. (If chilling for more than a few hours before serving, loosely cover the mousse to keep it from forming a skin and drying out.) Serve topped with whipped cream and chocolate shavings, if desired.

FRENCH TRIPLE CHOCOLATE MOUSSE

Steps:

• In a medium pan set over low-medium heat, heat 3/4 cup of the heavy cream until it just starts to steam.
• In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth.
• In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly.
• Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.
• Remove the pan from the heat, pour the custard through a fine-mesh sieve, and set it aside for a moment.
• In three separate, metal bowls, one for each chocolate, melt the chocolates over a double boiler.
• Whisk one-third of the custard into each melted chocolate and allow the mixture to cool completely.
• Beat the remaining chilled cream on high speed until peaks form.
• Stir 2 tablespoons of the whipped cream into each chocolate custard, and then evenly divide the remaining whipped cream among the custards and very gently fold it into a mousse.
• Layer the white chocolate mousse, milk chocolate mousse, and dark chocolate mousse into serving cups and chill them for several hours before serving. Serve it garnished with chocolate shavings, if desired.