Decadent Chocolate Coffee Chiffon Pie
Indulge in a heavenly blend of rich chocolate and aromatic coffee with this Decadent Chocolate Coffee Chiffon Pie. This dessert features a luscious chocolate mousse filling, perfectly set in a buttery graham cracker crust. With velvety egg whites and whipped cream folded in for a light and airy texture, this pie is sure to impress at any gathering. Ideal for chocolate lovers, this delightful pie brings together the robust flavors of coffee and chocolate, creating a dessert that is both sophisticated and comforting. Perfect for special occasions or a sweet treat at the end of a meal, it is a crowd favorite that promises to leave everyone asking for seconds!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Graham cracker crust
1 large (store-bought, prebake according to package directions)
Cold strong brewed coffee
3/4 cup (divided for use)
Unsalted butter
1/4 cup (divided)
Semisweet chocolate
8 ounces (coarsely chopped)
Large eggs
3 (separated, whites at room temperature)
Vanilla extract
1 teaspoon (n/a)
Unflavored gelatin
1 1/2 teaspoons (n/a)
Cream of tartar
1/4 teaspoon (n/a)
Salt
a pinch (n/a)
Sugar
1/3 cup (n/a)
Cold whipping cream
1/2 cup (n/a)
Fresh whipped cream
to garnish (optional)
Instructions
1
Start by preheating the oven according to the instructions on the graham cracker crust package. Once baked, allow the crust to cool completely, then place it in the refrigerator until needed.
2
In a medium nonstick saucepan, combine 1/2 cup of cold strong brewed coffee and 2 tablespoons of unsalted butter over low heat. Stir as the butter melts.
3
Once the butter is melted, add the semisweet chocolate. Let it sit on low heat for 3-4 minutes, stirring occasionally until the chocolate is fully melted. Remove from heat and whisk until smooth.
4
Add the remaining 2 tablespoons of butter to the chocolate mixture, incorporating it gradually until fully combined. Allow this mixture to cool on a wire rack, whisking occasionally.
5
When the chocolate mixture is warm but not hot, whisk in the egg yolks. Return the saucepan to low heat and cook the mixture, whisking continuously for 3-4 minutes to pasteurize the yolks.
6
Remove from heat and stir in the vanilla extract. Allow this mixture to cool to room temperature before transferring it to the refrigerator to chill, whisking every so often for about 30-60 minutes.
7
Meanwhile, dissolve 1 1/2 teaspoons of unflavored gelatin in a small saucepan with 1/4 cup of coffee. Allow it to sit for 5 minutes, then gently heat while whisking until the gelatin is fully dissolved. Combine this gelatin mixture with the cooled chocolate mixture.
8
In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Add 1/4 teaspoon cream of tartar and a pinch of salt, then gradually incorporate the sugar while mixing on high speed until the egg whites are glossy and hold firm peaks.
9
Fold 1/3 of the whipped egg whites gently into the chocolate mixture to lighten it, followed by the remaining egg whites, folding until there are no visible streaks.
10
In another chilled bowl, beat the cold whipping cream until stiff peaks form. Carefully incorporate the whipped cream into the chocolate mixture using gentle folding motions until well combined.
11
Transfer the mousse filling into the prepared chilled pie crust, smoothing the top with a spatula. Cover loosely with foil and refrigerate for at least 4 hours, ideally 6 hours, to set.
12
Before serving, top with fresh whipped cream, if desired. Slice, serve, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this pie?
The pie features a decadent blend of rich chocolate and aromatic coffee.
What type of crust is used for the Decadent Chocolate Coffee Chiffon Pie?
This recipe uses a buttery graham cracker crust, which should be prebaked according to package instructions.
How long does the pie need to chill before serving?
The pie should be refrigerated for at least 4 hours, though 6 hours is ideal for the filling to set properly.
What kind of chocolate is recommended for this recipe?
The recipe calls for 8 ounces of semisweet chocolate, coarsely chopped.
How many eggs are required?
You will need 3 large eggs, separated, with the whites at room temperature.
What is the purpose of the unflavored gelatin?
The gelatin helps to stabilize and set the chocolate mousse filling so it maintains its structure.
How much coffee is used in the recipe?
A total of 3/4 cup of cold strong brewed coffee is used, divided between the chocolate mixture and the gelatin.
Is the egg yolk mixture cooked?
Yes, the egg yolks are whisked into the chocolate mixture and cooked over low heat for 3-4 minutes to pasteurize them.
Why is cream of tartar used?
Cream of tartar is added to the egg whites to help them reach firm, glossy peaks and maintain their volume.
What is the texture of the filling?
The filling is a light and airy chocolate mousse, achieved by folding in whipped egg whites and whipped cream.
How much butter is needed?
The recipe requires 1/4 cup of unsalted butter, added in two stages.
When should the vanilla extract be added?
The vanilla extract should be stirred in after the chocolate and egg yolk mixture is removed from the heat.
How do I dissolve the gelatin?
Dissolve 1 1/2 teaspoons of gelatin in 1/4 cup of coffee, let it sit for 5 minutes, then heat gently until fully dissolved.
Should the whipping cream be cold?
Yes, use 1/2 cup of cold whipping cream and beat it in a chilled bowl until stiff peaks form.
What is the best way to combine the egg whites with the chocolate?
Gently fold in 1/3 of the whipped egg whites first to lighten the mixture, then fold in the remaining whites.
How do I prevent the chocolate from seizing?
Melt the chocolate over low heat with the coffee and butter mixture, stirring occasionally.
Can I use a store-bought crust?
Yes, the recipe specifically suggests a store-bought large graham cracker crust.
How much sugar is in the filling?
The recipe uses 1/3 cup of sugar, gradually incorporated into the egg whites.
Should the chocolate mixture be hot when adding the egg yolks?
No, the mixture should be warm but not hot to prevent the yolks from scrambling.
What should I do with the crust after baking?
Allow the crust to cool completely and then place it in the refrigerator until you are ready to fill it.
Is there salt in the recipe?
Yes, a pinch of salt is added to the egg whites during the whipping process.
How should the pie be covered while chilling?
Cover the pie loosely with foil before placing it in the refrigerator.
What is a recommended garnish?
Fresh whipped cream is recommended as an optional garnish before serving.
How many ingredients are in this recipe?
There are 12 ingredients listed in total.
Can I use regular brewed coffee?
The recipe specifies strong brewed coffee to ensure the coffee flavor stands up to the rich chocolate.
What tools are recommended for the egg whites?
An electric mixer is recommended to beat the egg whites to the correct consistency.
How do I know the gelatin is ready?
The gelatin is ready when it is fully dissolved and then combined with the cooled chocolate mixture.
Should I chill the bowl for the whipping cream?
Yes, using a chilled bowl helps the cold whipping cream reach stiff peaks more effectively.
What is the preparation for the semisweet chocolate?
The 8 ounces of chocolate should be coarsely chopped before melting.
Is this pie suitable for special occasions?
Yes, its sophisticated flavor and elegant presentation make it perfect for gatherings and special events.