Best 2 Chocolate Rum Mousse Pie Recipes

Indulge in the symphony of flavors with the "Chocolate Rum Mousse Pie" recipe. This decadent dessert is a masterpiece that combines the richness of chocolate, the warmth of rum, and the light and fluffy texture of mousse, all enveloped in a crisp and flaky pie crust. As you take your first bite, the creamy mousse filling melts in your mouth, releasing a symphony of flavors that will transport you to a realm of pure bliss. The hint of rum adds a touch of sophistication and warmth, perfectly complementing the sweetness of the chocolate. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you step by step to create a dessert that will impress even the most discerning palate. So, let's embark on this culinary journey and craft a masterpiece that will leave your taste buds craving for more.

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CHOCOLATE RUM MOUSSE PIE

Chocolate Rum Mousse Pie image

An easy, elegant, and deliciously creamy no-bake pie. It takes just minutes to assemble, but is an impressive addition to your holiday dessert lineup. Don't like rum? Just omit it, and you will still have a rich and delicious chocolate mousse pie! Garnish with chocolate shavings, and some plastic holly leaves for a pretty presentation.

Provided by Karin Christian

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup white sugar
¼ cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 teaspoons rum flavored extract

Steps:

In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 45.7 g, Cholesterol 122.6 mg, Fat 42.3 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 22.8 g, Sodium 418.9 mg, Sugar 30.1 g

RUM COFFEE CHOCOLATE MOUSSE PIE

RUM COFFEE CHOCOLATE MOUSSE PIE image

Categories Chocolate Dessert Freeze/Chill Thanksgiving

Yield 8 pieces

Number Of Ingredients 10

Ingredients

Crust
1-1/2 cups finely crushed Oreo cookie crumbs
3 tbsp. melted butter
Ingredients
1/4 cup (60 ml) sugar
2 tbsp (30 ml) rum (can double this amount)
1/4 lb (.1 kg). semi-sweet or sweet chocolate
2 tbsp (30 ml) whipping cream
2 stiffly beaten egg whites
2 cups (475 ml) whipped cream

Steps:

1. To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Preparation Mousse Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in double boiler. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream. Add sugar and rum mixture and stir until smooth. When the mixture is cool but not chilled, fold in egg whites. Fold the combination very gently into 2 cups (475 ml) whipped cream. Chill in shervet glasses at least 2 hours before serving. Comments The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

Tips:

To ensure a smooth mousse, use high-quality chocolate that contains at least 70% cocoa solids.
Use a double boiler or a heatproof bowl set over a saucepan of simmering water to melt the chocolate. This will help prevent the chocolate from seizing.
Let the chocolate cool slightly before adding it to the whipped cream. If the chocolate is too hot, it will cause the whipped cream to melt.
Whip the cream until it forms stiff peaks. This will help create a light and airy mousse.
To prevent the pie crust from becoming soggy, pre-bake it before filling it with the mousse.
Chill the mousse pie for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set.

Conclusion:

Chocolate rum mousse pie is a rich and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your mousse light and airy or dense and creamy, this recipe is sure to please. So next time you are looking for a special dessert, give chocolate rum mousse pie a try.