Best Chocolate Amaretto Mousse Pie Recipes

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CHOCOLATE-AMARETTO MOUSSE PIE



Chocolate-Amaretto Mousse Pie image

My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.-Jamie Burkhart, Windsor, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 teaspoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
1/4 cup water
1/2 cup amaretto
2 cups heavy whipping cream, whipped
1/4 cup slivered almonds, toasted

Steps:

  • Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

Nutrition Facts : Calories 742 calories, Fat 52g fat (31g saturated fat), Cholesterol 128mg cholesterol, Sodium 246mg sodium, Carbohydrate 62g carbohydrate (56g sugars, Fiber 3g fiber), Protein 8g protein.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE



Frozen Milk Chocolate and Amaretto Mousse Pie image

Categories     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Frozen Dessert     Amaretto     Party     Bon Appétit

Yield 8 to 10 servings

Number Of Ingredients 8

crust
26 chocolate wafer cookies
1/4 cup (1/2 stick) unsalted butter, melted
filling
9 ounces milk chocolate, finely chopped
1/3 cup amaretto
1/4 cup light corn syrup
1 1/2 cups chilled whipping cream

Steps:

  • for crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
  • for filling:
  • Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

CHOCOLATE AMARETTO MOUSSE PIE



Chocolate Amaretto Mousse Pie image

My mom had this recipe for a long time and never got around to making it. Very smooth, creamy dessert - works any time of the year. Of course, if you don't want to make it as a pie, just make the mousse filling and chill in wine glasses. The prep time does not include the chilling time for the pie to set.

Provided by ChrisMc

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 10

2 separated eggs
1/2 cup sugar
1 cup milk
1 (1/4 ounce) envelope unflavored gelatin
1/8 teaspoon salt
6 ounces semisweet chocolate
1 teaspoon vanilla
1/8 cup Amaretto
1 cup heavy cream
1 chocolate graham wafer pie crust

Steps:

  • Beat the egg whites until peaks form.
  • Beat in 1/4 cup sugar until the mixture is stiff and glossy.
  • Mix yolks, milk, gelatin, the remaining sugar, and salt.
  • Combine over low heat with the chopped chocolate.
  • Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
  • Remove from heat and add vanilla and amaretto.
  • Whip the cream.
  • Pour the chocolate mixture over the egg whites, folding to combine.
  • Cool mixture; when cooled, fold in the whipped cream.
  • Pour into the crust and refrigerate at least 4 hours before serving.

CHOCOLATE AMARETTO MOUSSE PIE



Chocolate Amaretto Mousse Pie image

If you love chocolate and almonds, you'll love this! A very rich, decadent dessert I serve for special occasions. I imagine the leftovers could be frozen but, I'm not sure as there has never been any left over! Prep time does not include 3-5 hour chilling time.

Provided by Dee514

Categories     Pie

Time 1h15m

Yield 1 "9 inch Pie", 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) package chocolate chips (chips)
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1/4 cup water
1/4 teaspoon salt
1/4 cup amaretto liqueur
2 cups whipped cream

Steps:

  • Line a 9 inch pie pan with aluminum foil (as smoothly as possible).
  • Melt 1 cup of morsels with 2 teaspoons butter over medium heat.
  • Spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
  • Place in freezer for at least 30 minutes.
  • Meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
  • Cook over low heat till chocolate melts, stirring continuously.
  • Add water and continue stirring.
  • Cook for 5 minutes.
  • While still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
  • Cool mixture to room temperature.
  • Add some of the whipped cream to the chocolate mixture, stirring briskly.
  • Gently fold remaining whipped cream into chocolate mixture.
  • Remove chocolate"crust" from freezer, remove foil from shell.
  • Pour chocolate mixture into chocolate shell crust.
  • Chill for at least 3 1/2 hours before serving.
  • *Slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.

Nutrition Facts : Calories 503.2, Fat 31.9, SaturatedFat 19.6, Cholesterol 58.8, Sodium 241.7, Carbohydrate 55.7, Fiber 2.5, Sugar 51.4, Protein 6.3

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