Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dairy & gluten free chocolate pie. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Dairy & Gluten Free Chocolate Pie is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Dairy & Gluten Free Chocolate Pie is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook dairy & gluten free chocolate pie using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Dairy & Gluten Free Chocolate Pie:
- Prepare 125 g Gluten free Chocolate sandwich cookies (like Oreos)
- Take 50 ml Dairy free Margerine (melted)
- Take 250 ml Orley Whip
- Get 4 large Eggs (separated)
- Prepare 75 ml Sugar
- Prepare 150 g Dark Chocolate
- Get 250 ml Orley Whip
- Get 80 ml Sugar
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Steps to make Dairy & Gluten Free Chocolate Pie:
- Preheat the oven to 180°C
- Crush cookies an mix into the cookies.
- Place cookies into a prepared dish. (I used Sprag and Cook to grease my pan). Today I an making 6 individual deserts.
- In a pot bring to a simmer 250 ml Orley Whip, 4 egg yokes (keep egg whites for later) and 75 ml Sugar. Remember to whisk consistently.
- Once it simmers, simmer for a few minutes before straining mixture trough a sive (if you skip this step your mousse may be lumpy)
- Add chocolate and mix until it is all combined.
- Whip 250 ml orly whip to stiff peaks. What I love about Orley Whip is tat you can not over whip them.
- Add in the chocolate mixture to the whipped Orley Whip.
- Pour over the prebaked cookie crust and cool in the fridge until set. (You can place it in the freezer if you are in a hurry)
- Place the egg whites and 80 ml sugar in a bane-mary. Continuously beat until sugar is dissolved. Use your fingers to feel if the sugar is dissolved (please do not burn yourself)
- Transfer to stand mixer. Beat till stiff peaks
- Place merengue on mousse and torch merengue
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