Mexican Mocha Pie Recipe - Cooking Index
Mexican Mocha Pie Recipe - Cooking Index
| 1 | Unflavored gelatin | |
| 1/3 cup | 78ml | Coffee flavored liqueur |
| 1/2 cup | 118ml | Cold water |
| 4 | Eggs | |
| 3 oz | 85g | Semisweet chocolate |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Butter or margarine |
| 1/4 cup | 23g / 0.8oz | Almonds - slivered |
| 1 1/2 cups | 355ml | Heavy cream |
| 1 | Pie shell - baked |
Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 minutes. Separate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temperature.
Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stirring until melted, about 10 minutes.
Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes.
Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool.
In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate.
Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised.
With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolate mixture. Cover and refrigerate remaining whipped cream.
Turn filling into pie shell, spreading filling evenly. Refrigerate until filling is firm, about 3 hours. Chop the toasted almonds.
Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around the inside edge of the whipped cream.
Refrigerate until ready to serve.
Variation: add 1/2 teaspoon cinnamon to chocolate mixture.
NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella.
Source:
The Black Family Reunion Cookbook
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