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Instructions |
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Preheat oven to 350.
Melt chocolate in double boiler.
Add the dissolved coffee. Whisk until all chocolate is melted.
Beat yolks and sugar together until lemon colored.
Gradually beat the chocolate into the yolk mixture and add
vanilla.
Beat the egg whites and 1/8 tsp. salt until stiff but not dry.
Fold 1/4 of the whites into the chocolate mixture and then blend
the remaining whites in gently until smooth.
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Dust a greased pyrex pie plate with bread crumbs.
Fill the plate with part of the mousse (about 1/2) mixture so that
it just comes level with the edge.
Bake 25 minutes.
Turn off oven and leave in 5 more minutes.
The remaining mousse should be refrigerated.
Remove cooked mousse and cool for 2 hours.
As it cools, the cooked mousse sinks in the middle to form a pie
shell.
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When the 2 hours are up, fill the shell with the remaining mousse.
Chill 2-3 hours.
Decorate with strawberries.
Take bar of chocolate and shave with oxo peeler for center of pie.
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Originally Submitted
1/13/2012
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