20 fluid ounces Milk
4 ounces Unsweetened chocolate
6 ounces Granulated sugar
1/4 teaspoon Salt
6 Egg yolks
1/2 ounce Sheet gelatin, softened
6 Egg whites
2 teaspoons Vanilla extract
2 shells Crumb Crust, 9-inch
Whipped cream, as needed for garnish
Chocolate shavings, as needed for garnish
Yield: 2 Pies
1. Combine the milk and chocolate in a heavy saucepan and warm over low heat until the chocolate melts.
2. Add 4 ounces (120 grams) of the sugar, the salt and the egg yolks. Continue cooking, stirring constantly, until the mixture thickens.
3. Remove from the heat and add the softened sheet gelatin, stirring until completely dissolved. Pour the mixture into a bowl and chill until very thick.
4. Whip the egg whites to soft peaks. Add the vanilla and the remaining sugar and whip to stiff peaks. Fold the whites into the chocolate.
5. Mound the chiffon into the pie shells and chill for several hours before serving. Garnish with unsweetened whipped cream and chocolate shavings.
6. Yield: 2 Pies, 9 In.
Yield: 2 Pies
4 ounces Unsweetened chocolate
6 ounces Granulated sugar
1/4 teaspoon Salt
6 Egg yolks
1/2 ounce Sheet gelatin, softened
6 Egg whites
2 teaspoons Vanilla extract
2 shells Crumb Crust, 9-inch
Whipped cream, as needed for garnish
Chocolate shavings, as needed for garnish
Yield: 2 Pies
1. Combine the milk and chocolate in a heavy saucepan and warm over low heat until the chocolate melts.
2. Add 4 ounces (120 grams) of the sugar, the salt and the egg yolks. Continue cooking, stirring constantly, until the mixture thickens.
3. Remove from the heat and add the softened sheet gelatin, stirring until completely dissolved. Pour the mixture into a bowl and chill until very thick.
4. Whip the egg whites to soft peaks. Add the vanilla and the remaining sugar and whip to stiff peaks. Fold the whites into the chocolate.
5. Mound the chiffon into the pie shells and chill for several hours before serving. Garnish with unsweetened whipped cream and chocolate shavings.
6. Yield: 2 Pies, 9 In.
Yield: 2 Pies
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