Best 3 Cocoa Mousse Pie Recipes
Indulge in a symphony of flavors with our decadent Cocoa Mousse Pie, a masterpiece that combines the richness of chocolate with the lightness of mousse. This pie is a true delight for chocolate enthusiasts, featuring a velvety cocoa mousse filling nestled in a crisp chocolate cookie crust. Topped with a glossy chocolate ganache, each bite offers a symphony of textures and flavors that will tantalize your taste buds. But the journey doesn't end there. This article presents a collection of pie recipes that cater to every palate. From the classic elegance of French Silk Pie to the tangy delight of Key Lime Pie, and the rustic charm of Dutch Apple Pie, each recipe promises a unique taste experience. Whether you're hosting a special occasion or simply craving a sweet treat, these recipes will guide you in creating exceptional pies that will leave a lasting impression.
Let's cook with our recipes!
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY
Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
- In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
- Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
- Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
- Chill in the refrigerator while you make the mousse.
- Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
- Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
- Make the crispy rice topping: Line a baking sheet with parchment paper.
- Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
- Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
- Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
- When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams
COCOA MOUSSE PIE
This is my husband's favorite dessert. It's cool, creamy, chocolaty and a snap to fix.-Patti Beatty, Hamilton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in whipped topping. Spoon into crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping an cocoa if desired.
Nutrition Facts : Calories 268 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 143mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE
Provided by Skeff
Number Of Ingredients 15
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl. In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Pour the melted chocolate mixture over the cereal crumbs and stir to combine. Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan. Chill in the refrigerator while you make the mousse. Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside. In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate. Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated. Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer. Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight. Make the crispy rice topping: Line a baking sheet with parchment paper. Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly. Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat. Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled. When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
Tips:
- To make a smooth and creamy mousse, make sure to whip the cream until it forms stiff peaks.
- For a richer mousse, use heavy cream instead of milk.
- For a lighter mousse, use a combination of heavy cream and milk.
- To flavor the mousse, add your favorite extracts or liqueurs.
- To make a chocolate mousse pie, simply pour the mousse into a pie crust and refrigerate until set.
- To make a mousse parfait, layer the mousse with your favorite cookies or fruit in a parfait glass.
Conclusion:
Cocoa mousse pie is a delicious and versatile dessert that can be enjoyed by people of all ages. It is perfect for special occasions or everyday gatherings. With a few simple ingredients and a little bit of time, you can easily make a cocoa mousse pie that is sure to impress your friends and family.
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