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Miss Daisy Mousse Pie

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Miss Daisy Mousse Pie

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Tempo de preparo

30 min(s)


6 servings

Livia Fernandes

  • Ingredients
  • Recipe
  • Egg3 unit(s)
  • Sugar80 g
  • Chocolate powder (from the priests)1 tablespoon
  • Wheat Flour60 g
  • Semisweet or 70% chocolate200 g
  • Sour cream100 ml
  • Egg whites3 unit(s)
  • Sugar6 tablespoon
  • Hydrated unflavored gelatin6 g
  • White chocolate shavings or pieces for garnish to taste
  1. In a mixer, beat the eggs until frothy and add the sugar, beat again until doubled in volume, add the chocolate powder and beat at minimum speed, gradually add the flour and beat until it forms a dough.
  2. Place this dough in a round mold with a removable bottom greased with butter and chocolate powder and bake in a preheated oven at 180 degrees for 15 to 20 minutes until the toothpick comes out clean.
  3. Make the ganache: Melt the semisweet chocolate in the microwave every 30 seconds and when it is well melted, add the cream and mix well until smooth and creamy, set aside
  4. In a saucepan over a bain marie, place the egg whites with the sugar (6 tablespoons) and with a whisk mix well until the sugar dissolves in the egg whites (put it on your fingers and when you don't feel any lumps of sugar it's ready)
  5. Transfer to a mixer and beat at maximum speed until you form a very white meringue.
  6. Mix this meringue with the chocolate ganache until smooth, add the unflavored gelatin and mix it with the fouet
  7. Assemble the pie: Cut the dough you baked very thinly and place it in the bottom of a round mold with a removable bottom, if it has an acetate rim, place it in the mold and add the Chocolate mousse and take it to the freezer for an hour
  8. Unmold and finish with the white chocolate pieces (you can put semisweet chocolate too 😉)

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