Chocolate Chiffon Pie Recipe

Chocolate Chiffon Pie Recipe

Ingredients : Serves 8

200 g

250 ml

15 ml

90 g

2

5 ml

1.5 ml

350 ml

 

 

For the crust

200 g

75 g

Plain chocolate, chopped

Milk

Gelatin

Sugar

Extra-large eggs, separated

Vanilla essence

Salt

Whipping cream,

Chocolate curls, to decorate

 

 

Digestive biscuits, crushed

Butter, melted

Method :
  • Place the baking sheet in the oven and preheat to 180oC/350oF/Gas 4. Mix the biscuits and butter together and press over the base and sides of a 23cm pie plate. Bake for 8 minutes.
  • Grate the chocolate in a blender or food processor. Place the milk in the top of a double boiler. Sprinkle over the gelatine and leave for 5 minutes to soften.
  • In the top of a double boiler, put 40g sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla. Place the top in a bowl of ice and stir until the mixture reaches room temperature. Remove from the ice.
  • Beat the egg whites and salt until they peak softly. Add the remaining sugar and beat just to blend. Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in.
  • Fold in the cream and pour into the pie crust. Freeze until just set, about 5 minutes, then chill for 3-4 hours. Decorate with whipped cream and chocolate curls.

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