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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes, plus chilling
Cooking Time 5 minutes
Makes 1 x 9 in. pie


• 4 sheets leaf gelatin
• 2 tbsp. creme de menthe liqueur
• 2 egg whites
• 3 tbsp. plus 1 tsp. sugar
• 1 cup plus 2 tbsp. heavy cream, whipped to soft peaks
• 3 1/2 oz. bittersweet chocolate, melted and left to cool
• 3 tbsp. mint leaves, finely chopped
• 1 Chocolate Crumb Crust, baked
• 3 tbsp. bittersweet chocolate, grated

In a large bowl, soak the gelatin sheets in cold water 5 to 10 minutes until soft, then remove them and wring out any excess water.

2. In a small saucepan, heat the creme de menthe liqueur over low heat, then add the soaked gelatin. Remove the pan from the heat and stir with a metal spoon until the gelatin is completely dissolved. Set aside to cool slightly.

3. In a large bowl, whisk the egg whites to soft peaks, using an electric hand mixer, then add the sugar gradually, whisking until stiff. Using a metal spoon, fold the whipped cream into the egg whites with the gelatin mixture, melted chocolate, and mint leaves.

4. Pour the filling mixture into the chocolate crumb crust and smooth the top with a palette knife. Sprinkle over the grated chocolate. Refrigerate the pie 2 hours, or until set. before serving.


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