I am so upset with the news right now and I think we all are so I think we need the recipe for this classic
Chocolate Chiffon Pie
Right here. Right now. Am I right?
Follow the thread π
Chocolate Chiffon Pie
Right here. Right now. Am I right?
Follow the thread π
1/
INGREDIENTS
1 pre-baked 10-inch sweet pastry shell, pre-baked and cooled (*see note)
1 tablespoon powdered unflavored gelatin
ΒΌ cup cold water
2 ounces (56/60 grams) unsweetened or bittersweet chocolate, chopped
Β½ cup boiling water
3 eggs, separated
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INGREDIENTS
1 pre-baked 10-inch sweet pastry shell, pre-baked and cooled (*see note)
1 tablespoon powdered unflavored gelatin
ΒΌ cup cold water
2 ounces (56/60 grams) unsweetened or bittersweet chocolate, chopped
Β½ cup boiling water
3 eggs, separated
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2/
Β½ cup (100 grams) + Β½ cup (100 grams) granulated sugar, separated
ΒΌ tsp salt
1 tsp vanilla
2 cups (500 ml) heavy whipping cream + powdered/icing sugar to taste
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Β½ cup (100 grams) + Β½ cup (100 grams) granulated sugar, separated
ΒΌ tsp salt
1 tsp vanilla
2 cups (500 ml) heavy whipping cream + powdered/icing sugar to taste
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3/
* note: This recipe is perfect with my favorite Sweet Pastry Crust. Recipe and instructions to pre-bake the shell are in my free #IsolationBaking e-cookbook HERE
apple.co/38iyRms
* note: This recipe is perfect with my favorite Sweet Pastry Crust. Recipe and instructions to pre-bake the shell are in my free #IsolationBaking e-cookbook HERE
apple.co/38iyRms
4/
Sprinkle the powdered gelatin over the cold water and stir. Leave to soften for 5 minutes.
Melt the chocolate in the boiling water; stir until smooth.
Remove from the heat and stir the cold water with the softened gelatin into the chocolate water and stir.
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Sprinkle the powdered gelatin over the cold water and stir. Leave to soften for 5 minutes.
Melt the chocolate in the boiling water; stir until smooth.
Remove from the heat and stir the cold water with the softened gelatin into the chocolate water and stir.
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5/
Stir occasionally for 5 minutes while preparing the batter.
In a large mixing bowl, lightly beat the egg yolks with Β½ cup (100 grams) of the granulated sugar until creamy. Beat in the salt and vanilla.
Slowly pour the chocolate/gelatin mixture into the egg yolk
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Stir occasionally for 5 minutes while preparing the batter.
In a large mixing bowl, lightly beat the egg yolks with Β½ cup (100 grams) of the granulated sugar until creamy. Beat in the salt and vanilla.
Slowly pour the chocolate/gelatin mixture into the egg yolk
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6/
mixture as you beat on low speed until completely incorporated
In a medium-sized bowl (preferably plastic) beat the 3 egg whites on high speed until foamy. As you are beating, very gradually add the remaining Β½ cup (100 grams) sugar. Beat until all the sugar has been
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mixture as you beat on low speed until completely incorporated
In a medium-sized bowl (preferably plastic) beat the 3 egg whites on high speed until foamy. As you are beating, very gradually add the remaining Β½ cup (100 grams) sugar. Beat until all the sugar has been
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7/
added and the whites are very thick, creamy, and glossy like a marshmallow meringue.
ed.
Using a large spatula, gently fold the meringue into the chocolate mixture until completely incorporated.
Pour into the pre-baked and cooled pie shell. Place in the refrigerator
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added and the whites are very thick, creamy, and glossy like a marshmallow meringue.
ed.
Using a large spatula, gently fold the meringue into the chocolate mixture until completely incorporated.
Pour into the pre-baked and cooled pie shell. Place in the refrigerator
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8/
and allow to chill and set. If it is very hot or you are in a rush, you can place the pie in the freezer and it will set much faster.
Before serving, whip the heavy cream until thick. Add sugar little by little as you continue to beat the cream until the desired
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and allow to chill and set. If it is very hot or you are in a rush, you can place the pie in the freezer and it will set much faster.
Before serving, whip the heavy cream until thick. Add sugar little by little as you continue to beat the cream until the desired
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9/
sweetness and the cream is very thick.
Spread the whipped cream onto the top of the Chocolate Chiffon Pie and decorate with chocolate shavings or curls. Keep refrigerated until ready to slice and serve.
Enjoy. Please share this recipe with your own followers...
sweetness and the cream is very thick.
Spread the whipped cream onto the top of the Chocolate Chiffon Pie and decorate with chocolate shavings or curls. Keep refrigerated until ready to slice and serve.
Enjoy. Please share this recipe with your own followers...
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