Mocha chiffon pie

Mocha chiffon pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
250ml milk
1 tablespoon powdered gelatine
60g semi-sweet chocolate
165g sugar
1/4 teaspoon salt
4 eggs, separated
1 teaspoon natural vanilla extract
2 tablespoons instant coffee powder
1 x 23cm * rich shortcrust pastry [rid:4692], baked

Method

  1. Put milk in top part of double saucepan. Sprinkle gelatine on milk and soften for 5 minutes. Add chocolate and stir over medium heat until melted and gelatine has dissolved. Beat 55 g sugar and the salt with the egg yolks.
  2. Beat in chocolate milk and pour back into double saucepan. Put over simmering water and cook, stirring constantly, until mixture is thickened and coats a metal spoon. Remove from heat and add vanilla and coffee. Chill until thickened but not firm.
  3. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff but not dry. Fold into gelatine mixture. Pile lightly into pastry shell and chill until firm.
  4. Serve plain, or spread with sweetened whipped cream. If desired, sprinkle with shaved chocolate, freshly grated nutmeg, chopped glacé ginger, flaked coconut or chopped nuts.
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