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Frozen Chocolate Mousse Pie Recipe

Frozen Chocolate Mousse Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 41-50 of 58

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  • on March 22, 2009

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    After reading all of the reviews, I went ahead and halved the recipe for my first attempt but after piling it into a large glass, anchor hocking pie plate realized I should have left that part alone. I would recommend reserving some of the whipping cream to mix into the cooled chocolate mixture smoothing it completely before folding it into the whipped cream mixture. It blended together perfectly and there was no "flecking"
    I wouldn't halve it unless I was using a prepared pie crust in the tiny aluminum pie pan.

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  • on March 21, 2009

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    Upon reading the comments from other reviewers, I halved the cream and sugar. Good thing, what I had ended up being good. However, the chocolate part came out too stiff to fold into the cream. So, I crossed my fingers and whipped it in with the Viking stand mixer with the whip attachment still up there from the whipped cream and sugar. It incorporated and didn't deflate!! I swept it into the shell and away I went to the freezer.

    So, it worked, but I wouldn't say it's due to the recipe being even Average. I also found it to be too sweet, but my husband liked it as-is.

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  • on March 19, 2009

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    The filling is supposed to look speckled when incorporated and I like that it gives it a homemade quality. If you have too much filling and not another pie shell, freeze it in individual cups and sprinkle with a graham cracker crust or something when thawed...

    I wasn't sure about the cream mixture fluffing up with so much sugar in it, but it did fine. Make sure the chocolate mixture is completely cooled before mixing it to avoid the milkshake problem.

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  • on March 16, 2009

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    I followed the recipe but all I got was a milkshake mixture, what on earth could I have done wrong. I put the sugar with the quart of heavy cream and blended it with my hand mixer, folded in the chocolate but just a big bowl of milkshake!

    I froze it for over 5 hours and just a flat runny pie in a crust

    :( :( :(

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  • on March 15, 2009

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    Try using a ready crust oreo pie crust GREAT!!!!!!!!!!!!!!

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  • on March 15, 2009

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    Folks,
    If you're looking for chocolate liquer in the grocery store, you're looking in the wrong place. What Paula used on her show is from the LIQUOR store.... Godiva cream liquer. There are several other versions, but that one has the right consistency.

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  • on March 07, 2009

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    This is such a great recipe!! It is incredibly easy to make and instead of halfing the recipe like the others say to, I made it into two pies... one for home and one to give away!! I also added a little of the chocolate liquor to the cream and it added such a wonderful flavor to it!!! Very inexpensive, (if you have the liquor easy, and delicious!!

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  • on February 14, 2009

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    I would definitely half the recipe because I had WAY too much mousse. I went ahead and piled it into the pie shell though, and it made each slice way too big. The chocolate and cream didn't mix that well, but I think the chocolate specs were pretty mixed in the mousse. I will make this again and just down size it!!

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  • on January 24, 2009

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    This recipe just says "D E S S E R T". It was so easy and it turned out perfect! I followed the recipe as printed except I did not have the chocolate creme liqueur so I used 1 tablespoon of strong coffee. This dessert was rich and delicous. Use all the ingredients as the presentation of the Chocolate Mousse piled high in the pie shell with the chips is most impressive! When you are looking for easy, fast, rich and chocolate, (and a fabulous presentation for guests this works!

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  • on January 23, 2009

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    so good... use klua liqure

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