Best 12 Mocha Mousse Pie Recipes

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Indulge your sweet cravings with the delectable Mocha Mousse Pie, a masterpiece that harmonizes the rich flavors of coffee and chocolate. This symphony of textures begins with a crisp chocolate cookie crust, providing a sturdy base for the velvety smooth mocha mousse filling. The mousse, a symphony of whipped cream, melted chocolate, and coffee, tantalizes the taste buds with its airy lightness and intense mocha flavor. Atop this heavenly filling lies a layer of glossy chocolate ganache, adding a touch of decadence and richness. This culinary masterpiece is not just limited to the classic mocha mousse pie; variations such as the luscious Chocolate Mousse Pie and the refreshing Key Lime Mousse Pie offer unique味蕾味觉味觉味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾味蕾flavor profiles that cater to diverse preferences. Each recipe is meticulously detailed, ensuring that every step leads to a picture-perfect and delectable dessert. Whether you're a seasoned baker or a novice in the kitchen, these recipes guide you seamlessly through the process, guaranteeing a delightful and impressive dessert experience.

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

MOCHA MOUSSE



Mocha Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

MOCHA MOUSSE



Mocha Mousse image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

One 3.9-ounce package instant chocolate pudding mix
1 cup cold milk
1/4 cup strong brewed coffee or espresso, chilled
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate chips, for garnish

Steps:

  • In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

EASY MOCHA CREAM PIE



Easy Mocha Cream Pie image

This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2-3/4 cups chocolate bear-shaped crackers or chocolate wafer crumbs, crushed
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter, melted
1/4 cup cold water
1 teaspoon instant coffee granules
1 envelope unflavored gelatin
1/2 cup semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
2 packages (8 ounces each) cream cheese, softened
Caramel sundae syrup, optional
Chocolate syrup, optional

Steps:

  • Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 tablespoons instant coffee granules
2 tablespoons sugar
1 teaspoon vanilla extract
1 chocolate crumb or graham cracker crust (9 inches)
Chocolate shavings, optional

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.

Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 8 servings

Number Of Ingredients 20

1 cup all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water
2 tablespoons cold vodka
6 ounces semisweet chocolate, finely chopped
2 1/2 cups heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Pinch of kosher salt
1/3 cup confectioners' sugar
1 1/2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup
1 tablespoon instant espresso powder
2 tablespoons chocolate-covered espresso beans, chopped

Steps:

  • Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
  • Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
  • Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
  • Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA CHIP PIE



Mocha Chip Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield One 9-inch pie

Number Of Ingredients 8

4 cups chocolate wafers filled with icing
3 tablespoon melted butter
1 quart coffee ice cream, softened
1/2 cup toasted sliced almonds
1 cup chopped toffee candy bar
8 ounces chocolate chips
1 tablespoon unsalted butter
2 tablespoons toasted sliced almonds

Steps:

  • In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes.
  • In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes.
  • Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 4

2 cups heavy cream, chilled
2 tsps. vanilla extract
3/4 cup plus 1 tablespoon Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided
1 (6 oz.) ready-made graham cracker pie crust

Steps:

  • BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
  • SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.

FROZEN MOCHA MOUSSE PIE



Frozen Mocha Mousse Pie image

Make and share this Frozen Mocha Mousse Pie recipe from Food.com.

Provided by Laurawombat Garcia

Categories     Pie

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

1/2 cup hot water
4 teaspoons instant coffee granules
1 (14 fluid ounce) can sweetened condensed milk
1 (12 ounce) package semi-sweet chocolate chips, melted cooled
3 cups heavy cream
1 prepared 9-inch Oreo cookie pie crust

Steps:

  • In a large bowl stir together hot water and coffee granules.
  • Whisk in milk then chocolate.
  • In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture.
  • Spread this mixture into pie shell and freeze 7 to 8 hours.
  • Top with whipped cream and eat.

Nutrition Facts : Calories 364.2, Fat 25.8, SaturatedFat 15.9, Cholesterol 72.5, Sodium 62.1, Carbohydrate 33, Fiber 1.2, Sugar 29.8, Protein 4.5

MOCHA MOUSSE



Mocha Mousse image

When time is of the essence, Lewy Olfson of Madison, Wisconsin mixes up this tried-and-tested mousse. The smooth blend of chocolate and mocha flavors satisfies any sweet tooth.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 ounces semisweet chocolate
1 ounce unsweetened chocolate
3 tablespoons strong brewed coffee
2 eggs
1/3 cup sugar
1/8 teaspoon salt
2/3 cup heavy whipping cream

Steps:

  • Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.

Nutrition Facts :

MOCHA PIE



Mocha Pie image

A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

Steps:

  • Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA JAVA PIE WITH KAHLUA CREAM



Mocha Java Pie with Kahlua Cream image

I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. -Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 17

1 teaspoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping
1 chocolate crumb crust (9 inches)
PUDDING LAYER:
1 teaspoon instant coffee granules
1 cup 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1-1/2 cups whipped topping
KAHLUA CREAM:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon Kahlua (coffee liqueur)
Chocolate curls, optional

Steps:

  • Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

Nutrition Facts : Calories 507 calories, Fat 32g fat (20g saturated fat), Cholesterol 74mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use high-quality chocolate. This will make a big difference in the taste of your mousse pie.
  • Make sure your cream is cold before whipping it. This will help it whip up more easily and create a stiffer mousse.
  • Don't overbeat the mousse. Overbeating can cause it to become grainy.
  • Chill the mousse pie for at least 4 hours before serving. This will allow it to set properly.
  • Garnish the mousse pie with whipped cream, chocolate shavings, or fresh berries before serving.

Conclusion:

This mocha mousse pie is a delicious and elegant 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 chocolatey or coffee-flavored, this pie is sure to please. So next time you are looking for a special dessert, give this mocha mousse pie a try.

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