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mocha mousse chiffon pie

by on March 8, 2010

this is  VERY decadent pie, y’all. i was fooled into thinking it was healthy for about five seconds, then i got to one of the final steps, and realized that it was the polar opposite of healthy.

that’s okay, though, because we decided that calories do not count on the weekend.

make a crumb crust, bake and let cool before filling. i’ll do another post on how to make a crumb crust.

in a medium saucepan, over medium heat, combine 1 cup milk, 1 tablespoon instant coffee (do you call those instant coffee crystals? grounds?), and 3 ounces unsweetened chocolate, chopped up. this will take around 5 minutes or so (with stirring) to melt the chocolate completely.

remove from heat, add in 1/4 tsp salt, 1/2 cup sugar, and 4 egg yolks. whisk together, return to heat for 4-6 minutes, still stirring constantly – until the mixture thickens slightly and begins to steam. the recipe was strict on the “do not let it boil” rule, i can only assume that the apocalypse would have commenced upon boiling. while this is on the stove (during that 4-6 minutes of stirring), pour 1/2 cup cold water into a small bowl, and sprinkle about a tablespoon of unflavored gelatin over the water to let it soften.

and by “soften”, the recipe clearly meant “turn to something beyond disgusting”. honestly. ew. i would probably do a bit less gelatin the next time i make the pie, as i didn’t love the texture too much. gelatin comes in packets (powder form) and you can buy them at most grocery stores, where you find spices and baking supplies.

after the stovetop mixture has thickened a bit, remove from heat again, stir in the gelatin, then return it to moderate heat and stir for a minute more (to totally melt the gelatin).

again, no boiling. you don’t want to incite the wrath of the gods. pour the whole kit-n-caboodle into a big bowl, stir in one tablespoon vanilla, and pop that in the fridge. keep in there for 40 minutes to an hour. every ten minutes, stir. it’s ready to come out of the fridge when it is cooled and has begun to thicken and hold its shape.

roughly five minutes before you take that out, or basically, right after you stir for the last time, beat 4 egg whites in a large bowl until they form soft peaks. add in 1/2 cup sugar, beat until you get stiff peaks.

so pretty and bubbly….mmm egg whites. in a small bowl, whip 2/3 cup heavy cream to soft peaks.

to your left, the beauty that is egg whites. to your right, i’ve added the whipped cream to the egg whites.

then, pour the chocolate mixture over the egg whites and whipped cream. fold together until it’s just blended – not too crazy, just so you cannot see any more white.

if that isn’t love, i don’t know what is.

pour into pie crust, stick in the fridge for several hours.

so. freaking. good.


the baking goddess


From → dessert, pie

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