Chocolate Chiffon Dessert or Pie Filling

Chocolate Chiffon Dessert or Pie Filling

Yield: 7 lb (3.2 kg)

Ingredients:
- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 10 oz (300 g) Unsweetened chocolate
- 11�"2 pt (750 mL) Water
- 1 lb (450 g) Egg yolks
- 1 lb (450 g) Sugar
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 lb 4 oz (575 g) Egg whites
- 1 lb 8 oz (700 g) Sugar

Directions:
1. First, incorporate the chocolate and water in a weighty saucepan. bring to a simmer, stirring usually right until delicate.
2. Next, beat the egg yolks and sugar collectively with the whip attachment until thick and light-weight.
3. Then, with the mixer working, slowly pour in the chocolate combination.
4. Then, return the blend to the saucepan and stir earlier mentioned rather lower warm until thickened. Remove to warm.
5. Then, melt the gelatin in the water. Increase to the warm chocolate blend and stir until the gelatin is extensively dissolved.
6. Then, chill until thick nevertheless not mounted.
7. Then, battle the egg whites right until they style comfortable peaks.
8. Then, slowly beat in the sugar. Progress beating until finally a organization, shiny meringue is shaped.
9. Then, fold into the chocolate combination.
10. Finally, pour into serving dishes or into baked pie shells. Chill until preset.