Chocolate Mousse Chiffon Pie Recipe

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Chocolate Mousse Chiffon Pie
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Ingredients
12
Count
Nutrition
371
Calories
Total time
361
Minutes
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Ingredients:

Directions:

  1. Prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use.
  2. Over very low heat, combine 1/2 cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick.
  3. As the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times.
  4. When the chocolate has melted, remove from the heat, whisking to smooth.
  5. Whisk the remaining 2 tablespoons butter into the mixture, adding about 1/2 tablespoon at a time.
  6. Transfer the pan to a wire rack and let cool, whisking occasionally.
  7. While the mixture is still warm, whisk in the egg yolks.
  8. Put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks.
  9. Remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally.
  10. Pour the remaining 1/4 cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften.
  11. Gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes.
  12. Whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce.
  13. Using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt.
  14. Gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry.
  15. Transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites.
  16. Add the rest of the egg whites and continue to fold, until no white streaks remain.
  17. Wash and dry beaters; Using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy.
  18. Fold the whipped cream into the chocolate mixture until evenly combined.
  19. Scrape filling into the chilled pie shell, smoothing the top with a spoon.
  20. Cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6.
  21. Serve garnished whipped cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.34 Kcal (1555 kJ)
Calories from fat 217.53 Kcal
% Daily Value*
Total Fat 24.17g 37%
Cholesterol 93.33mg 31%
Sodium 141.52mg 6%
Potassium 192.52mg 4%
Total Carbs 38.27g 13%
Sugars 24.63g 99%
Dietary Fiber 2.16g 9%
Protein 4.95g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 33.6mg 3%
Amount Per 100 g
Calories 327.81 Kcal (1372 kJ)
Calories from fat 192.03 Kcal
% Daily Value*
Total Fat 21.34g 37%
Cholesterol 82.39mg 31%
Sodium 124.93mg 6%
Potassium 169.95mg 4%
Total Carbs 33.79g 13%
Sugars 21.74g 99%
Dietary Fiber 1.91g 9%
Protein 4.37g 10%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.7mg 11%
Calcium 29.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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