Chocolate Chiffon Pie

by Tarla Dalal

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Chocolate mousse set in a crusty coconut base garnished with whipped cream and melted chocolate.

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Preparation Time: 15 min.
Cooking Time: 15 min.
Serves 4 to 6.
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Ingredients

For the coconut crust
1 cup grated coconut
2 tbsp butter
2 tbsp sugar

For the eggless mousse
1 1/2 cups milk
5 tbsp sugar
1 1/2 tsp cocoa powder
50 gms dark chocolate
5 gms agar-agar, chopped
1 tsp custard powder
100 gms fresh cream
1/2 tsp vanilla essence
1 tbsp powdered sugar

For the garnish
1/2 cup whipped cream
1/4 cup melted chocolate

Method

For the coconut crust

Heat the coconut in a flat bottom pan on a slow flame and stir conrinuously till it turns evenly brown. Cool.
Generously butter the bottom and sides of 175 mm. (7") diameter pie plate.
Mix the coconut, sugar and melted butter well.
Sprinkle the coconut mixture on the greased pie plate and press.
Chill until set.

For the eggless mousse

Soak the agar agar in 3/4 cup of cold water for 1 hour. Heat on a slow flame until it dissolves.
Put 1 cup of milk to boil with the sugar, cocoa powder and dark chocolate.
To the balance 1/4 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and mixture and continue stirring for 1 minute.
When the agar agar is dissolved completely, add to the boiling custard and cook again for 2 minutes.
Strain the mixture and continue stirring until it is slightly cool.
Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and mix well. Add to the cocoa mixture and mix well.

How to proceed