Best 9 Caramel Chocolate Mousse Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

With its velvety smooth texture, decadent chocolate flavor, and elegant caramel drizzle, the caramel chocolate mousse pie is a dessert that will impress any palate. Whether you are a seasoned baker or just starting out in the kitchen, this guide will provide you with all the information you need to create this delightful dessert. Learn the secrets to achieving the perfect balance of flavors, the proper techniques for whipping the mousse to its airy perfection, and the best way to create the glossy caramel topping. So if you're ready to indulge in a rich and luscious treat, let's dive into the world of caramel chocolate mousse pie and explore the steps involved in crafting this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE CARAMEL PIE



Chocolate Caramel Pie image

A graham cracker crust is topped with smooth, decadent caramel and a fluffy chocolate marshmallow mousse.

Provided by Jennifer

Number Of Ingredients 10

10 graham cracker rectangles
6 tablespoons butter (melted)
7 oz. caramel candies (unwrapped)
1/4 cup evaporated milk
3 tablespoons butter
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips (no substitutes)
1 teaspoon vanilla
1 8 oz. container whipped topping (thawed)

Steps:

  • For the crust: Crush 10 graham cracker rectangles into crumbs. Add melted butter and stir until evenly coated. Press firmly into pie plate.
  • For the caramel: Melt caramels and evaporated milk over medium heat, stirring constantly until smooth. Cool 10 minutes. Pour into pie crust. Refrigerate.
  • For the mousse: Melt butter to coat pan. Add milk and marshmallows. Stir until smooth. Remove from heat. Add chocolate chips and vanilla and stir until smooth. Cool to room temperature (1 to 2 hours). Fold in whipped topping. Spoon into pie shell and garnish with chocolate curls. Refrigerate 4 hours or overnight.

CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE



Caramel Pecan Silk Chocolate Mousse Pie image

Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.

Provided by Orangeruby

Categories     Pie

Time 5h

Yield 8 serving(s)

Number Of Ingredients 25

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter or 5 tablespoons margarine
1/4 cup sugar
1/2 teaspoon nutmeg
1/2 cup thick caramel sauce
1/2 cup chopped pecans
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon lemon juice
1/3 cup powdered sugar
1 cup chocolate mousse mix
1/2 teaspoon unflavored gelatin
1/2 tablespoon cold water
1 tablespoon boiling water
1/4 cup granulated sugar
1/8 cup cocoa
1/2 cup cold whipping cream
1/2 teaspoon vanilla extract
3 tablespoons water
1 cup sugar
2 teaspoons corn syrup
1/4 teaspoon lemon juice
5 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon salt

Steps:

  • Mousse:.
  • Prepare mousse the day before.
  • Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
  • Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
  • Cool for two minutes.
  • In medium size mixing bowl, stir together sugar and cocoa.
  • Add whipping cream and vanilla.
  • With hand mixer, beat (medium speed) until stiff.
  • Pour in gelatin mixture and beat until well blended.
  • Cover and refrigerate.
  • Makes about 1 cup.
  • Thick Caramel Sauce:.
  • Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
  • When sugar starts to melt, stir constantly with a whisk.
  • As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
  • Continue to whisk briskly until the butter has melted, then remove from heat.
  • Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
  • Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
  • Store in the refrigerator for up to 2 weeks.
  • Crust:.
  • Melt butter.
  • Combine graham cracker crumbs, butter, sugar and nutmeg.
  • Press into a 9 inch pie plate or 8 inch square cake pan.
  • Chill in refrigerator 2 hours before filling.
  • Filling:.
  • Allow cream cheese to soften.
  • Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
  • Lightly toast pecans, stir into caramel and pour into bottom of crust.
  • Gently spread cream cheese mix over the caramel.
  • Gently spread mousse over cream cheese.
  • Cover and refrigerate for 1 hour.
  • Serve.

Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1

CHOCOLATE-CARAMEL MOUSSE PARFAITS



Chocolate-Caramel Mousse Parfaits image

Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 3

4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Steps:

  • For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CARAMEL PIE (NO BAKE)



Chocolate Caramel Pie (No Bake) image

I first made this when I was 12 for my mother's birthday and has been one of my signature dishes ever since. This recipe is wonderful for special occasions when you really want to wow your audience. It is very rich and decadent but also requires a great deal of chill time to prepare (total of three hours chill time included in prep time). Please read the entire recipe before deciding to make and take the note at the bottom of the recipe into consideration. Plan ahead, it will be worth it!

Provided by invictus

Categories     Dessert

Time 3h30m

Yield 16 serving(s)

Number Of Ingredients 10

6 ounces graham cracker crust
14 ounces sweetened condensed milk
6 tablespoons butter
1/4 cup sugar
1 1/2 cups semi-sweet chocolate chips
2/3 cup heavy cream
3 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
1/3 cup evaporated milk, ice cold (see note bottom of recipe)

Steps:

  • Caramel layer:.
  • Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
  • Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
  • Pour over prepared crust and refrigerate one hour.
  • Truffle layer:.
  • Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
  • Pour over caramel layer and refrigerate one hour.
  • Mousse layer:.
  • In a double broiler melt chocolate chips, stirring constantly. Cool slightly.
  • Beat heavy cream in a bowl until stiff peaks form. Beat in cooled chocolate.
  • Beat ice cold evaporated milk until trails form.
  • Beat into chocolate mixture just until blended DO NOT OVERBEAT!
  • Spread over truffle layer and refrigerate for one hour.
  • NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.

CHOCOLATE CARAMEL MOUSSE



Chocolate Caramel Mousse image

You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely sophisticated to offset it. Orange confit perhaps. Of course it can be eaten by itself, too.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 4h45m

Yield 16 servings

Number Of Ingredients 4

1 cup sugar
5 tablespoons butter, cut into bits
3 cups heavy cream
8 ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1 1/2 cups

Steps:

  • Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
  • Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
  • Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
  • Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 15 grams, Sodium 19 milligrams, Sugar 21 grams, TransFat 0 grams

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

Provided by Jeannette Gartner

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time P1DT1h10m

Yield 8

Number Of Ingredients 15

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
  • In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
  • When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
  • To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g

CREAMY CHOCOLATE MOUSSE PIE



Creamy Chocolate Mousse Pie image

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Provided by cookerboy2222

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h30m

Yield 10

Number Of Ingredients 5

1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Steps:

  • Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
  • Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 29.1 g, Cholesterol 71.2 mg, Fat 30.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 16.6 g, Sodium 141.9 mg, Sugar 16.5 g

CHOCOLATE MOUSSE PECAN PIE



Chocolate Mousse Pecan Pie image

The irresistible flavors of two family favorite pies come together in one delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 10

Number Of Ingredients 14

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  • While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  • Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

Conclusion

Indulge your sweet craving with our delectable Caramel Chocolate Mousse Recipe, a symphony of rich chocolate and velvety caramel mousse encased in a crisp chocolate crust. Prepare the decadent chocolate crust using melted chocolate, butter, and crushed digestive biscuits, and let it chill in the refrigerator while you whip up the luscious mousse. The key to a perfect mousse lies in achieving the right texture. Use high-quality chocolate with a minimum cocoa content of 70% for a deep and indulgent chocolate experience. For the caramel layer, use condensed milk and butter, and be patient as you cook the mixture to a rich golden brown hue, stirring meticulously to prevent scorching. Top the mousse with the caramel and let it set, creating a mesmerizing two-tone effect. Adorn the pie with chocolate shavings or grated chocolate for an exquisite finish.

Important Notes

  • Chocolate choice: Opt for high-quality chocolate with a minimum cocoa content of 70% to achieve a rich and decadent chocolate experience.
  • Butter quality: Use real butter, not substitutes, to ensure the richness and texture of the crust and mousse.
  • Chilling time: Adhere to the chilling time for the crust and mousse to set properly, resulting in a cohesive and well-balanced pie.
  • Caramelizing process: Be patient during the caramelizing process, stirring the mixture diligently to prevent scorching and achieve a smooth, golden-colored caramel.
  • Serving suggestions: Enhance the dessert experience by serving the pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Related Topics