Chocolate Mousse Chiffon Pie |
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Prep Time: 1 Minutes Cook Time: 360 Minutes |
Ready In: 361 Minutes Servings: 8 |
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Serve with whipped cream. Chill time = cook time Ingredients:
1 large store-bought graham cracker crust |
3/4 cup cold strong brewed coffee |
1/4 cup unsalted butter |
8 ounces semisweet chocolate, coarsely chopped |
3 large eggs, separated (whites brought to room temperature) |
1 teaspoon vanilla extract |
1 1/2 teaspoons unflavored gelatin |
1/4 teaspoon cream of tartar |
salt (a pinch) |
1/3 cup sugar |
1/2 cup cold whipping cream |
fresh whipped cream |
Directions:
1. Prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use.
2. Over very low heat, combine 1/2 cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick.
3. As the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times.
4. When the chocolate has melted, remove from the heat, whisking to smooth.
5. Whisk the remaining 2 tablespoons butter into the mixture, adding about 1/2 tablespoon at a time.
6. Transfer the pan to a wire rack and let cool, whisking occasionally.
7. While the mixture is still warm, whisk in the egg yolks.
8. Put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks.
9. Remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally.
10. Pour the remaining 1/4 cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften.
11. Gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes.
12. Whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce.
13. Using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt.
14. Gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry.
15. Transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites.
16. Add the rest of the egg whites and continue to fold, until no white streaks remain.
17. Wash and dry beaters; Using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy.
18. Fold the whipped cream into the chocolate mixture until evenly combined.
19. Scrape filling into the chilled pie shell, smoothing the top with a spoon.
20. Cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6.
21. Serve garnished whipped cream, if desired.
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