Dreamy Chocolate Mousse Pie Recipes

Steps:

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Steps:

• Whip the 2 packages of chocolate pudding with the 2 cups of fat free milk until the substance begins to stiffen up.
• Fold the whipped topping into the pudding and milk mixture one spoon-full at a time. Do so gently so that the substance keeps a light texture. Reserve roughly one third of the tub of whipped topping.
• Place the pudding mixture in the cookie crust. Spread the mixture evenly over the crust so that the entire crust is full with the mixture.
• Spread the remaining whipped topping on top of the pie. Refrigerate for at least one hour so that the pie sets.

Steps:

• In medium sized bowl whisk together Instant Pudding and milk until dissolved.
• Stir in Cool Whip until well blended.
• Pour into prepared crust.
• Chill in refrigerator for at least 1 hour.

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

Steps:

• For Crust: Mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
• Prepare crust and cool. In double boiler, over hot (not boiling) water, melt chocolate chips. Remove from heat and cool slightly. Or, use microwave on medium heat at 1 minute intervals. Stir often - remember, the chips will continue to melt when removed so don't over cook! Don't forget to cool this mixture or you will cook your eggs in the next step!
• Using a beater, beat in egg and egg yolks one at a time.
• In a small bowl, beat egg whites until soft peaks form. Fold this into the chocolate mixture.
• With a wire whisk, gently fold in 2 cups of Cool Whip into above mixture.
• Pour into cooled crust and chill until set, about an hour.