CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE-CARAMEL MOUSSE PARFAITS
Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE MOUSSE PIE
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- 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. , Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL PECAN SILK CHOCOLATE MOUSSE PIE
Make and share this Caramel Pecan Silk Chocolate Mousse Pie recipe from Food.com.
Provided by Orangeruby
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Mousse:.
- Prepare mousse the day before.
- Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften.
- Add boiling water and stir until gelatin is completely dissolved and mixture is clear.
- Cool for two minutes.
- In medium size mixing bowl, stir together sugar and cocoa.
- Add whipping cream and vanilla.
- With hand mixer, beat (medium speed) until stiff.
- Pour in gelatin mixture and beat until well blended.
- Cover and refrigerate.
- Makes about 1 cup.
- Thick Caramel Sauce:.
- Heat water, sugar, corn syrup and lemon juice on high heat in a heavy-bottomed 2 or 3 quart saucepan.
- When sugar starts to melt, stir constantly with a whisk.
- As soon as all of the sugar crystals have melted (the liquid will be dark amber in color), add the butter to the pan (the mixture will foam up considerably).
- Continue to whisk briskly until the butter has melted, then remove from heat.
- Add the cream to the pan (the mixture will foam up considerably), and then the salt and continue to whisk until sauce is smooth.
- Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
- Store in the refrigerator for up to 2 weeks.
- Crust:.
- Melt butter.
- Combine graham cracker crumbs, butter, sugar and nutmeg.
- Press into a 9 inch pie plate or 8 inch square cake pan.
- Chill in refrigerator 2 hours before filling.
- Filling:.
- Allow cream cheese to soften.
- Beat cream cheese, sour cream and lemon juice together and slowly beat in powdered sugar.
- Lightly toast pecans, stir into caramel and pour into bottom of crust.
- Gently spread cream cheese mix over the caramel.
- Gently spread mousse over cream cheese.
- Cover and refrigerate for 1 hour.
- Serve.
Nutrition Facts : Calories 771, Fat 47.6, SaturatedFat 26.7, Cholesterol 113.5, Sodium 727.3, Carbohydrate 83.6, Fiber 1.6, Sugar 54.2, Protein 7.1
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