Wednesday, October 31, 2012

CHOCOLATE CHIFFON PIE

1 envelope unflavored gelatin
1/4 cup cold water
2 squares (1-oz each) unsweetened baking chocolate
1/2 cup tap water
4 large eggs, separated
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 (9-inch) graham cracker crumb pie crust
whipped cream for garnish
chocolate curls for garnish, if desired

Sprinkle the gelatin over the cold water and allow to soften.

In a medium saucepan, melt the chocolate in the tap water, stirring constantly until smooth.  Remove from the heat and add the soften gelatin stirring until dissolved.

With electric mixer, beat the egg yolks.  Gradually add 1/4 cup of the sugar to the sugar and beat until light and fluffy.  Blend the egg yolk mixture into the chocolate mixture.  Stir in the salt and vanilla.  Allow to cool while you beat the egg whites.

While chocolate mixture cools, beat the egg whites until foamy all the way through.  Gradually add the remaining half cup of sugar and continue beating until stiff peaks form.  Fold the egg whites into the chocolate mixture.  Spoon the filling into the crust. 


Chill pie for 4 hours or until set.

To serve, garnish each piece with a dollop of whipped cream and some chocolate curls, if desired.

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