Ingrédients pour Chocolate Mousse Chiffon Pie
- Graham Cracker Crust
- Brewed Coffee
- Unsalted Butter
- Semisweet Chocolate
- Eggs
- Vanilla Extract
- Unflavored Gelatin
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/2 cup granulated sugar
- Whipping Cream
- Whipped cream, for garnish (optional)
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Comment préparer Chocolate Mousse Chiffon Pie
- Preheat oven to 375°F (190°C). Prebake a 9-inch store-bought pie crust according to package directions. Let cool completely.
- Refrigerate the cooled pie crust until ready to use.
- In a medium, nonstick saucepan, combine 1/2 cup strong brewed coffee and 2 tablespoons (1/4 stick) unsalted butter over very low heat.
- As the butter melts, add 6 ounces (170g) of finely chopped semi-sweet chocolate.
- Let the mixture stand on the heat for 3-4 minutes, stirring a few times until chocolate is melted and smooth.
- Remove from heat and whisk in 2 tablespoons (1/4 stick) unsalted butter, 1 tablespoon at a time, until fully incorporated.
- Transfer the pan to a wire rack and let cool slightly, whisking occasionally.
- While the chocolate mixture is still warm (but not hot!), whisk in 3 large egg yolks, one at a time.
- Return the saucepan to very low heat and heat the mixture, whisking constantly, for 3-4 minutes to cook the yolks slightly (mixture will thicken).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the chocolate mixture cool to room temperature, whisking occasionally, then refrigerate for at least 30 minutes, whisking occasionally.
- In a small saucepan, combine 1/2 cup strong brewed coffee and 1 tablespoon unflavored gelatin. Let stand for 5 minutes to soften.
- Gently heat the gelatin mixture, whisking constantly, until the gelatin is completely dissolved (about 1-2 minutes). Do not boil.
- Whisk the dissolved gelatin into the cooled chocolate mixture. Return the mixture to the refrigerator, whisking occasionally, for 30-60 minutes, or until it reaches the consistency of thick fudge sauce.
- In a clean, dry bowl, using an electric mixer, beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating on high speed until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.
- Add the remaining egg whites and fold gently until no white streaks remain.
- In a separate chilled bowl, using clean, chilled beaters, beat 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until evenly combined.
- Pour the filling into the chilled pie crust, smoothing the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve chilled, garnished with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
81g
Fat
91g
Carbs
12g
