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Double Chocolate Cranberry Mousse Pie

(1)
  1 reviews
  • 20 min prep time
  • 6 hr 50 min total time
  • 6 ingredients
  • 8 servings
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Enjoy this delicious pie made with chocolate and cranberry – perfect dessert to serve for a bunch.

Ingredients

6
oz. white chocolate baking bar, coarsely chopped
2
cups whipping cream
1/2
cup semi-sweet chocolate chips
1
(6-oz.) chocolate flavor crumb crust
1
teaspoon grated orange peel
1
cup whole berry cranberry sauce

Steps

  • 1 In large microwave-safe bowl, combine white chocolate baking bar and 1/4 cup of the whipping cream. Microwave on HIGH for 1 minute; stir until smooth. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth. Refrigerate 30 minutes or until cooled.
  • 2 In small microwave-safe bowl, combine chocolate chips and 2 tablespoons of the whipping cream. Microwave on HIGH for 30 seconds. Stir until chocolate is melted. If necessary, microwave an additional 10 to 20 seconds or until melted. Spread chocolate mixture in bottom of pie crust. Refrigerate 30 minutes or until chocolate is set.
  • 3 Beat remaining whipping cream until stiff peaks form. Fold 1 cup whipped cream into white chocolate mixture until blended. Fold remaining whipped cream and orange peel into mixture; blend well.
  • 4 Spoon 1/3 of whipped cream mixture over chocolate mixture. Stir cranberry sauce to break up pieces; drop half of cranberry sauce by spoonfuls over whipped cream mixture. Pull knife through cranberry sauce and whipped cream to swirl. Repeat with another 1/3 of whipped cream mixture and remaining cranberry sauce. Spoon or pipe remaining 1/3 of whipped cream mixture around outside edge of pie. Refrigerate 6 hours or until firm. Store in refrigerator.
  • 1 In large microwave-safe bowl, combine white chocolate baking bar and 1/4 cup of the whipping cream. Microwave on HIGH for 1 minute; stir until smooth. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth. Refrigerate 30 minutes or until cooled.
  • 2 In small microwave-safe bowl, combine chocolate chips and 2 tablespoons of the whipping cream. Microwave on HIGH for 30 seconds. Stir until chocolate is melted. If necessary, microwave an additional 10 to 20 seconds or until melted. Spread chocolate mixture in bottom of pie crust. Refrigerate 30 minutes or until chocolate is set.
  • 3 Beat remaining whipping cream until stiff peaks form. Fold 1 cup whipped cream into white chocolate mixture until blended. Fold remaining whipped cream and orange peel into mixture; blend well.
  • 4 Spoon 1/3 of whipped cream mixture over chocolate mixture. Stir cranberry sauce to break up pieces; drop half of cranberry sauce by spoonfuls over whipped cream mixture. Pull knife through cranberry sauce and whipped cream to swirl. Repeat with another 1/3 of whipped cream mixture and remaining cranberry sauce. Spoon or pipe remaining 1/3 of whipped cream mixture around outside edge of pie. Refrigerate 6 hours or until firm. Store in refrigerator.

Expert Tips

Different brands of semi-sweet chocolate chips and white baking bars vary in flavor and melting properties. Experiment with various brands to find out which melt and taste best.

The chocolate chips can be melted with the whipping cream in a small heavy saucepan over low heat. The white baking bar can be melted with the whipping cream in the same manner; use a medium saucepan and transfer the melted mixture to a large mixing bowl.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
340
% Daily Value
Total Fat
38g
58%
Saturated Fat
21g
105%
Cholesterol
85mg
28%
Sodium
200mg
8%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
4%
Sugars
40g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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