Best 2 Chocolate Rum Mousse Pie Recipes

CHOCOLATE RUM MOUSSE PIE

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.

RUM COFFEE CHOCOLATE MOUSSE PIE

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.