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Chocolate Mousse Pie Recipe
Chocolate Mousse Pie Recipe photo by Taste of Home

Chocolate Mousse Pie Recipe

Read Reviews (10)
4.82 10
Publisher Photo
Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon

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TOTAL TIME: Prep: 20 min + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min + chilling
MAKES: 6-8 servings

Ingredients

  • 1 milk chocolate candy bar with almonds (7 ounces)
  • 16 large marshmallows or 1-1/2 cups miniature marshmallows
  • 1/2 cup 2% milk
  • 2 cups heavy whipping cream, whipped
  • 1 graham cracker crust or chocolate crumb crust or pastry shell, baked (9 inches)

Nutritional Facts

1 piece equals 480 calories, 36 g fat (19 g saturated fat), 88 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust.
  2. Refrigerate for at least 3 hours. Refrigerate leftovers. Yield: 8 servings.
Originally published as Chocolate Mousse Pie in Quick Cooking May/June 1998, p27

Nutritional Facts

1 piece equals 480 calories, 36 g fat (19 g saturated fat), 88 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Chocolate Mousse Pie(10)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 30, 2013

This pie is excellent. It tastes divine. It is easy to prepare and what takes the longest is waiting for the chocolate mixture to cool. This pie is a winner!

MY REVIEW
Reviewed Mar. 17, 2013

I made this recipe to make mini mousse cups for my daughter's World Thinking Day Event for Girl Scouts. I used semi-sweet chocolate chips and mini-marshmallows with half-n-half instead of milk. We whipped our own whipped cream from heavy whipping cream, vanilla, and sugar. The first four batches seemed to be going fine, but seemed a bit runny. They are in my refrigerator now and I am a bit worried about them. But the last batch came out much lighter and fluffier that the rest. I discovered the secret by accident. The chocolate and marshmallow mixture needs time to get really cold before being folded into the whipped cream. I had taken a break and let the last batch of chocolate sit in the freezer for almost an hour, rather than the 15-20 minutes of the first four batches. Really yummy either way!

MY REVIEW
Reviewed Mar. 14, 2013

Twice I made this and it does not set up! I make a similar recipe with no problem. I think it is the milk.

MY REVIEW
Reviewed Sep. 23, 2012

Awesome pie!! I used two tubs of sugar-free cool whip and it was wonderful!

MY REVIEW
Reviewed May. 30, 2011

this pie was veryt easy to make and absolutely delicious. I used a Dove bar for the chocolate and regular pie crust. Everyone at our cookout loved it.

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