Chocolate Chiffon Pie Food

CHOCOLATE CHIFFON PIE

Steps:

• Place a baking sheet in the oven and preheat to 350°F.
• For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
• Chop the chocolate, then grind in food processor or blender. Set aside.
• Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
• Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
• Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature Remove from the ice and set aside.
• Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
• Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
• Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.

CHOCOLATE CHIFFON PIE

Steps:

• In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
• Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
• Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
• Refrigerate until set.
• Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
• Top the pie with the sweetened whipped cream.
• If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.

PUMPKIN-CHOCOLATE CHIFFON PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
• Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
• Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
• Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
• Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

CHOCOLATE CHIFFON PIE

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F.
• Pulse the cookies in a food processor until very finely ground. With the processor running, pour the melted butter through the feed tube and process until combined. Transfer the mixture to a 9-inch glass pie plate and press it firmly into the bottom and up the sides. Bake until the crust is firm in the center and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Fill a 3-quart saucepan with about 1 inch of water and bring to a simmer over medium-low heat. Put the chocolate liqueur in a small bowl. Sprinkle the gelatin over the top and let stand at least 5 minutes.
• Meanwhile, put the chocolate in a medium bowl. Separate the eggs, putting the whites in another medium bowl and the yolks in a large metal bowl.
• Whisk 1/4 cup of the sugar into the yolks until combined, then whisk in the milk and the salt. Set the bowl over the pot of simmering water (the bottom of the bowl should not touch the water) and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and holds a line when you draw your finger through it, 4 to 6 minutes. (The custard should reach at least 160°F on an instant-read thermometer and should not go over 180°F.) Remove from the heat.
• Whisk the gelatin mixture into the hot custard until completely melted. Pour the custard over the chocolate and let stand 1 minute. Whisk until the chocolate is melted, then whisk in the heavy cream and vanilla.
• Prepare an ice water bath by filling a large metal bowl with a few inches of ice and water. Put the bowl of chocolate custard in the ice water bath and whisk constantly until the mixture is just thick enough to hold a ribbon when drizzled over itself, about 3 minutes. Immediately remove from the ice water bath.
• Beat the egg whites with an electric mixer on medium speed until soft peaks form, 2 to 3 minutes. Beat in the remaining 1/4 cup of sugar, 1 Tbs. at a time, and continue to beat just until stiff peaks form, 1 to 2 minutes more.
• Gently whisk a third of the egg whites into the cooled chocolate custard to lighten it. Fold in the remaining whites. Spoon the mixture into the chocolate crust and refrigerate until firm, at least 4 hours.
• Put the cream and sugar in a chilled medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Spoon the whipped cream on the pie.
• If you like, decorate the pie with chocolate shavings by slightly heating the chunk of chocolate (30 to 50 seconds in the microwave, or pass a side briefly over a flame) and shaving it with a vegetable peeler onto the pie. Serve chilled.

CHOCOLATE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
• Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
• Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
• Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
• Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
• Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
• Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
• Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
• Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.