Chocolate Chiffon Pie ( Eggless Desserts Recipe)

Chocolate Chiffon Pie ( Eggless Desserts Recipe)

ચોકલેટ શિફોન પાય ની રેસીપી - ગુજરાતી માં વાંચો (Chocolate Chiffon Pie ( Eggless Desserts Recipe) in Gujarati) 

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Here is a rather different pie in which the crust is made of coconut. In the chocolate chiffon pie, chocolate mousse is set on a crusty thin coconut base, and garnished with whipped cream. When grating the coconut for the base, use a grater with medium-sized holes… if the coconut is too thickly or thinly grated, it will ruin the pie.

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Chocolate Chiffon Pie ( Eggless Desserts Recipe) recipe - How to make Chocolate Chiffon Pie ( Eggless Desserts Recipe)

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 wedges
Show me for wedges


For The Coconut Crust
1 cup grated fresh coconut
2 tbsp sugar
2 tbsp melted butter

For The Chocolate Mousse
1 cup roughly chopped dark chocolate
1/4 cup milk
1 tbsp powdered sugar
1 3/4 cups beaten whipped cream
1/4 tsp vanilla essence
2 tsp honey

For The Garnish
1/4 cup beaten whipped cream

For the coconut crust

    For the coconut crust
  1. Heat the coconut in a non-stick pan on a slow flame for approx. 5 to 7 minutes or till it evenly turns brown in colour, while stirring continuously.
  2. Add the sugar and butter, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
  3. Spread the coconut mixture evenly on a 175 mm. (7") diameter loose bottom cake tin and press gently.
  4. Refrigerate for atleast 30 minutes and keep aside.

For the chocolate mousse

    For the chocolate mousse
  1. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
  2. Strain the mixture using a sieve and keep aside.
  3. Combine the sugar and beaten whipped cream in a bowl and fold gently.
  4. Add the prepared chocolate–milk mixture and fold gently.
  5. Add the vanilla essence and honey and fold gently.

How to proceed

    How to proceed
  1. Pour the chocolate mousse immediately over the coconut crust and spread it evenly using a palate knife.
  2. Refrigerate for 2 to 3 hours or till the pie sets.
  3. Demould the pie and cut into 6 equal wedges.
  4. Serve chilled garnished with beaten whipped cream.

Handy tip:

    Handy tip:
  1. You can also melt the chocolate-milk mixture on a double boiler.

Nutrient values (Abbrv) per wedge
Energy397 cal
Protein4.2 g
Carbohydrates30.4 g
Fiber2.3 g
Fat32.7 g
Cholesterol10.5 mg
Sodium48.3 mg

RECIPE SOURCE : Eggless DessertsBuy this cookbook

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