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Raciónes: 10

Ingredientes

Cost per serving $0.85 view details
  • 8 ounce. semi-sweet chocolate
  • 1 tbsp. instant coffee
  • 1/4 c. boiling water
  • 8 Large eggs, separated
  • 2/3 c. sugar
  • 2 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 c. heavy cream
  • 1/4 c. confectioners' sugar

Direcciones

  1. Preheat oven to 350 degrees. Place chocolate in top of double boiler over warm, not boiling water.
  2. Dissolve the instant coffee in the boiling water and add in to the chocolate. Cover and let stand over very low heat. Stir with a wire whisk occasionally. When the chocolate is almost melted, remove the top of the double boiler and whisk mix till smooth.
  3. Meanwhile, beat the egg yolks till thick. Gradually beat in the sugar till the mix is thick and lemon colored. Gradually beat the chocolate into the yolk mix. Beat in 1 tsp. vanilla. Beat the egg whites and salt till stiff but not dry. Stir 1/4 of whites into the chocolate mix. Mix in remaining whites gently till blended. Dust a well buttered 9 inch pie plate with dry bread crumbs. Fill plate with part of the mousse mix so which it just comes level with the edge.
  4. Bake 25 min. Turn off the oven, and leave in the oven 5 min longer. Remove and cold for 2 hrs on a wire rack; as it cools, the cooked Mousse sinks in the middle to create a pie shell.
  5. Meanwhile, cover and chill the remaining uncooked mousse. When the shell has cooled, fill with the chilled uncooked mousse, mounding it up like a pie filling. Refrigerate2-3 hrs. Beat the cream, remaining vanilla and confectioners' sugar together till stiff and spread over the pie.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 104g
Recipe makes 10 servings
Calories 298  
Calories from Fat 193 65%
Total Fat 22.45g 28%
Saturated Fat 12.71g 51%
Trans Fat 0.0g  
Cholesterol 191mg 64%
Sodium 97mg 4%
Potassium 257mg 7%
Total Carbs 24.02g 6%
Dietary Fiber 3.8g 13%
Sugars 16.92g 11%
Protein 8.26g 13%
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