Minty Mousse Pie Au Chocolat Recipes

Steps:

• In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips.
• Gradually stir in milk.
• Cook, stirring constantly, over medium heat until mixture BOILS.
• BOIL 1 MINUTE; remove from heat.
• Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Lay the plastic wrap on the surface as to prevent a skin from forming.
• Cool to room temperature (20 to 30 minutes).
• In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff.
• Remove plastic wrap from chocolate; beat well.
• Fold in whipped cream. (I left mine with some lumpy parts and we liked it like that.).
• Spoon into crust. (Depending on how high your whipped cream gets, you may end up with a REALLY full pie.).
• Chill until firm (about 2 to 3 hours).

Steps:

• Heat chocolate and butter, stirring frequently, in top of double boiler over simmering water until completely melted and smooth. Remove from heat and whisk in egg yolks until blended. Immediately transfer to mixing bowl.
• Beat egg whites and cream of tartar in second mixing bowl until very stiff. Using wire whisk, fold half the egg whites into chocolate mixture. Beat remaining whites quickly to make sure they are smooth and fold into chocolate mixture with rubber spatula.
• Transfer mousse to serving bowl or individual stemmed glasses. Refrigerate covered until set, about 3 hours. Serve cold, garnished with whipped cream.

Steps:

• Combine cookie crumbs with butter and press into 8-inch pie plate or springform pan. Bake at 325 degrees for 10 minutes. Cool.
• Cream butter and sugar until mixture is light. Add chocolate and eggs and beat till fluffy. Mix in mint extract and fill cooled pie shell and chill overnight.
• Beat cream, sugar and vanilla until stiff peaks form. Pipe around edge, using a pastry bag. Sprinkle nuts over cream.

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.