Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, take the frozen pie crust and bake it according to the package direction and let it cool completely. | 2. Take the gelatin and soak it in 2 tb spoon of water for 5 minutes. Now melt this on very low flame. Do not let this burn. | 3. Take the egg yolks and 6 table spoon of sugar and put it on top of a double boiler. Start whisking until it turns pale and thick. | 4. Add the melted gelatin. | 5. Now in a different double boiler, melt the chocolate and set it aside. | 6. Whip half the whipping cream until soft peak forms. Keep this refrigerated, until needed. | 7. Now in a very clean mixing bowl take the egg whites along with the remaining sugar and beat them until stiff but not dry. | 8. Take the chocolate and mix it with the egg yolks. Remember to pour the melted chocolate in the egg yolk mixture, not the other way around. | 9. Now fold them gently first in the whipped cream and then in the egg whites. | 10. Pour the chocolate mixture into the baked pie crust and keep it in the refrigerator for at least 3 to 4 hours. | 11. In the mean time take the rest of the whipped cream and 2 tbs spoon of sugar and whisk it until stiff. | 12. After 4 hours, garnish the pie with sweetened whipped cream and chocolate shavings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate chip	6	ounces	semi-sweet	767.1510000000001	114.8005	10.155	30.4649
whipping cream	1	pint		-	-	-	-
sugar	8	tablespoons		440.496	110.1792	0.0	0.0
gelatin	1	teaspoon		-	-	-	-
pie crust	1			-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.