posted by RON AB CAN 03-21-103 6:57 PM
Mexican Chocolate Pie
Yield: 1 Servings
1 pk unflavored gelatin
1/2 c water
4 eggs
3 semisweet chocolate (1oz sq)
1/4 c sugar
1/3 c coffee liqueur
1/4 c almonds; slivered
1 ts margarine
1 1/2 c heavy cream
1 pie shell; baked
Filling: Sprinkle gelatin over 1/2 cup cold water in measuring cup; let soften about 5 minutes. Separate eggs, placing 2 whites in small bowl of electric mixer (refrigerate the remaining whites). Place the yolks in the top of a double-boiler; set aside. Let egg whites come to room temperature.
Slightly beat egg yolks with a wooden spoon; stir in gelatin mixture, chocolate and 2 tablespoons sugar. Cook over hot water, but not boiling, stirring until chocolate is melted and gelatin is dissolved, about 10 minutes. Remove from heat. Stir in coffee-flavored liqueur.
Turn chocolate mixture into a medium-large bowl. Place in large bowl of ice water. Stir occasionally until cool and the consistency of unbeaten egg white, about 15 minutes.
Toast almonds; cool in chilled bowl.
Whip cream until stiff; refrigerate. Beat egg whites to soft peaks; gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks. With wire whisk, fold egg whites and 1 1/2 cups whipped cream into chocolate mixture. Turn into pie shell. Chill at least 3 hours or overnight. Chop almonds and garnish with nuts and whipped cream.
Serves 10-12.