Chocolate Chiffon Pie ( Eggless Desserts Recipe)

by Tarla Dalal

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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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Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 6 wedges
Show me for wedges

Ingredients

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

Method
For the coconut crust

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.
Add the sugar and butter, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Spread the coconut mixture evenly on a 175 mm. (7") diameter loose bottom cake tin and press gently.
Refrigerate for atleast 30 minutes and keep aside.

For the chocolate mousse

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.
Strain the mixture using a sieve and keep aside.
Combine the sugar and beaten whipped cream in a bowl and fold gently.
Add the prepared chocolate–milk mixture and fold gently.
Add the vanilla essence and honey and fold gently.

How to proceed

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

Handy tip: