Mocha chiffon pie

Mocha chiffon pie

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

An American tart of lightly set creamy mousse piled into a baked pastry shell and chilled until firm. I like it served with cream, then topped with shaved chocolate, candied ginger or chopped nuts.

Ingredients

Quantity Ingredient
1 cup milk
1 tablespoon powdered gelatine
100g dark chocolate, chopped
165g caster sugar
1/4 teaspoon salt
4 eggs, separated
1 teaspoon vanilla essence
2 tablespoons instant coffee powder
sprigs * plain rich shortcrust pastry [rid:3101], baked shell, (Sweet rich shortcrust pastry variation, see Note)
sweetened whipped cream, to serve (optional)
shaved chocolate, freshly grated nutmeg, chopped candied ginger, flaked coconut or chopped nuts, to decorate (optional)

Method

  1. Put the milk in a small heavy saucepan. Sprinkle the gelatine on the milk and allow to soften for 5 minutes.
  2. Add the chocolate and stir over medium heat until it has melted and the gelatine has dissolved.
  3. Beat 1/4 cup of the sugar and the salt with the egg yolks. Beat in the chocolate milk and pour back into the double saucepan. Put over simmering water and cook, stirring constantly, until the mixture is thickened and coats a metal spoon. Remove from the heat and add the vanilla and coffee. Chill until thickened but not firm.
  4. Beat the egg whites until foamy. Gradually add the remaining sugar, beating until stiff but not dry. Fold into the gelatine mixture. Pile the filling lightly into the pastry shell and chill until firm.
  5. Serve plain, or spread with sweetened whipped cream. If desired, sprinkle with shaved chocolate, freshly grated nutmeg, chopped candied ginger, flaked coconut or chopped nuts.

Note

  • Sweet rich shortcrust pastry: Follow the recipe for Plain Rich Shortcrust Pastry, beating 2 teaspoons caster sugar with the egg and water before mixing with the dry ingredients.
Tags:
baking
bakery
margaret
fulton
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