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Ingredients
- 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
Directions
- Preheat oven to 350 degrees. Place chocolate in top of double boiler over warm, not boiling water.
- 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.
- 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.
- 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.
- 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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