Chocolate Mousse Chiffon Pie

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Serve with whipped cream. Chill time = cook time

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Steps

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Prebake store-bought crust according to package directions.

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Let it cool.

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Refrigerate until ready to use.

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Over very low heat , combine cup of the coffee and 2 tablespoons butter in a medium saucepan , preferably nonstick.

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As the butter starts to melt , add the chocolate.

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Let the mixture stand on the heat for 3-4 minutes , stirring a few times.

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When the chocolate has melted , remove from the heat , whisking to smooth.

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Whisk the remaining 2 tablespoons butter into the mixture , adding about tablespoon at a time.

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Transfer the pan to a wire rack and let cool , whisking occasionally.

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While the mixture is still warm , whisk in the egg yolks.

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Put the saucepan back over very low heat and heat the mixture , whisking virtually nonstop , for 3-4 minutes to cook the yolks.

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Remove pan from heat and stir in the vanilla.

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Let cool to room temperature , then refrigerate , whisking occasionally.

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Pour the remaining cup coffee into a small saucepan and sprinkle the gelatin over it.

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Set asid.

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Ingredients

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graham cracker crust, brewed coffee, unsalted butter, semisweet chocolate, eggs, vanilla extract, unflavored gelatin, cream of tartar, salt, sugar, whipping cream, whipped cream