Best 4 Minty Mousse Pie Au Chocolat Recipes

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MINTY MOUSSE PIE AU CHOCOLAT



Minty Mousse Pie Au Chocolat image

This is a recipe I adopted from the Recipezaar account. UPDATE May 30, 2006: This is great! The mint flavour somewhat dissipates but it is still lurking in there! As it was hot in my kitchen, the chocolate mixture never got to room temperature. Therefore, mine never really "set up" properly. So I froze it. That worked beautifully! It was like a fudgsicle in a pie shell. It was somewhat difficult to cut but it wasn't impossible. I look forward to making this again and again. It was a great treat on an unbearably hot day! Plus, it is nice to know that I have a special sweet treat hiding in my freezer just waiting for me! (Chilling time is not included)

Provided by Saturn

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

6 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup mint chocolate chips
1 1/2 cups milk
1 cup heavy cream
1 (9 inch) graham cracker crust

Steps:

  • In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
  • Gradually stir in milk.
  • Cook, stirring constantly, over medium heat until mixture BOILS.
  • BOIL 1 MINUTE; remove from heat.
  • Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
  • Cool to room temperature (20 to 30 minutes).
  • In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
  • Remove plastic wrap from chocolate; beat well.
  • Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
  • Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
  • Chill until firm (about 2 to 3 hours).

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

Make and share this Mousse Au Chocolat recipe from Food.com.

Provided by Mia in Germany

Categories     Dessert

Time 4h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

7 ounces dark chocolate
7 ounces whipping cream
3 eggs
1 1/2 ounces sugar, powdered
2 tablespoons water, boiling

Steps:

  • Melt chocolate in bain marie, set aside.
  • Seperate egg yolks from egg whites.
  • Beat egg whites until stiff peaks form, refrigerate.
  • Whip cream until very stiff, refrigerate.
  • Beat egg yolks with powdered sugar, gradually adding two tablespoons boiling water until you get a smooth light yellow cream.
  • Slowly beat creamed egg yolks into molten chocolate. Don't worry if it makes a very stiff glob.
  • Very quickly fold in the stiff egg whites - it might be some beating instead of gently folding in to get a smooth blend! But don't overbeat, just stir in the egg whites with enough vigour to combine choclate cream and whites.
  • As soon as you have a smooth blend, fold in the whipped cream. This time it should be more of a gentle folding inches.
  • As soon as everything is combined and smooth, refrigerate for about 4-6 hours.
  • Serve with any garnish you like :-).
  • Enjoy.

FRENCH CHOCOLATE MINT PIE



French Chocolate Mint Pie image

Provided by Nancy Arum

Categories     dessert, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

3/4 cup vanilla cookie crumbs
3 tablespoons melted butter
1/4 pound butter
1 cup confectioner's sugar
2 ounces unsweetened chocolate, melted
2 large eggs
1/4 teaspoon peppermint extract
1/2 cup heavy cream
1 teaspoon sugar
1/4 teaspoon vanilla
1/4 cup walnuts, chopped

Steps:

  • Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
  • Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
  • Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 33 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 140 milligrams, Sugar 23 grams, TransFat 1 gram

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



Mousse au Chocolat (Chocolate mousse) image

Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin

Provided by Babs7

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup espresso
1/3 cup very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks

Steps:

  • Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
  • Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
  • Boil 3 to 4 minutes.
  • Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
  • Gradually add the sugar syrup, beating constantly.
  • Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
  • Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
  • Stir in the melted chocolate.
  • Beat the egg whites with a rotary or electric beater until stiff and shiny.
  • As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
  • Finally, fold in the whipped cream.
  • Pour into a large serving bowl and refrigerate until serving time.

Nutrition Facts : Calories 480.5, Fat 43.8, SaturatedFat 26.6, Cholesterol 256.6, Sodium 60.1, Carbohydrate 19.2, Sugar 16.8, Protein 4.7

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