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Chocolate Mousse & Dark Chocolate Mint Mousse Pie

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Chocolate Mousse, It has to be one of the easiest and most satisfying deserts around. What’s your favourite chocolate mousse recipe, and how do you like to serve it? I like to serve mine in a pie crust. What’s not to like about a rich  chocolate mousse topped with a semi sweet whipped topping, or a topping with a hint of mint that just cuts through the rich chocolate velvety mousse 

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A mousse (French for chocolate foam) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousse are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.

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The two versions I have here are both adapted from Hershey’s

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Chocolate Mousse Pie
Ingredients;

1 envelope unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup HERSHEY’S Cocoa
2 cups (1 pt.)cold whipping cream
2 teaspoons vanilla extract
1 package packaged graham cracker crumb crust (6 or 9 oz.)
Refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed

Directions;

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Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

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Mix sugar and cocoa in large bowl; add whipping cream and vanilla.

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Beat on medium speed, scraping bottom of bowl often, until mixture is stiff.

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Pour in gelatin mixture; beat until well blended.

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Spoon into crust.

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Refrigerate about 3 hours. Garnish with whipped cream and chocolates.

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Store covered in refrigerator. 6 to 8 servings.

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Chocolate Mint Mousse Pie

 

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Ingredients;

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup HERSHEY’S SPECIAL DARK Cocoa
2 Tbsp Hersey’s cocoa powder
1 cup (1/2 pt.)cold whipping cream
1 teaspoon vanilla extract
1 baked 8-inch or 9-inch pie crust, cooled

Mint Cream Topping recipe bellow 

Directions:

Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.

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Stir together sugar and cocoa in a medium bowl;

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add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally.

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Add gelatin mixture; beat just until well blended.

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Pour into prepared pie crust.

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Mint cream topping; spread over filling. Refrigerate at least 2 hours.

Mint Cream Topping

 

1 cup cold whipping cream
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon peppermint extract
several drops green food color

Beat in a medium bowl until stiff. About 2 cups topping.

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About Clarissa Cordero

Hi, I'm Clarissa from Huntington Beach, CA, I am an Author, Foodie and self taught "Home Cook" I love to “Dish” when it comes to anything that is food related as it has been a passion of mine from the moment I was able to hold a spatula. I have well over thirty years of experience in cooking, baking, and grilling. I've spent the last five or so years learning to replicate dishes of various cuisines around the world, create new dishes and reboot some of the classics I grew up with. It has been a pleasure sharing with others my passion, ideas, tips, and tricks that will make life in the kitchen fun and a lot easier.

4 responses »

  1. Clarissa I am trying to watch a movie but I left my laptop open and this picture has been staring at me for an hour. I am salivating I want it so bad!

    Reply
  2. I want to let you know that I have nominated you for the Dragon’s Loyalty Award. http://richardacross.com/2013/11/08/the-dragons-loyalty-award/

    Reply

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