Pies And Tarts Recipes - Chocolate Chiffon Pie

Ingredients

• 200g/7oz plain chocolate, chopped

• 250ml/1 cup milk

• 15ml/1 tbsp gelatin

• 90g/1 cup sugar

• 2 extra-large eggs, separated

• 5ml/1 tsp vanilla essence

• 1.5ml/1/4 tsp salt

• 350ml/1 1/2 cups whipping cream, whipped

• whipped cram and chocolate curls, to decorate

FOR THE CRUST

• 200g/1 1/3cups digestive biscuits, crushed

• 75g/6 tbsp butter, melted

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Method:

1. Place a baking sheet in the oven and preheat to 180'C/350'F /Gas 4. Mix the biscuits and butter together and press over the base and sides of a 23cm/9in pie plate. Bake for 8 minutes.

2. Grate the chocolate in a blender or food processor. Place the milk in the top of a double boiler. Sprinkle over the gelatin and leave for 5 minutes to soften.

3. In the top of a double boiler, put 40g/1 1/2oz/6 tbsp sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla. Place the top in a bowl of ice and stir until the mixture reaches room temperature. Remove from the ice.

4. Beat the egg whites and salt until they peak softly. Add the remaining sugar and beat just to blend. Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in.

5. Fold in the cream and pour into the pie crust. Freeze until just set, about 5 minutes, then chill for 3-4 hours. Decorate with whipped cream and chocolate curls.