1 package semisweet chocolate pieces, melted
1 egg
2 egg whites
1 1/4 cup heavy cream
2 egg yolks
1 teaspoon rum
1/2 square unsweetened chocolate


Fill with the recipe below one 9-inch meringue shell – see the recipe for Angel Mocha Pie

Chocolate Cream Filling:

Remove melted chocolate.  Beat in egg, egg yolks, one at a time.  Add rum.  Beat egg whites until they peak when the beater is raised.  Whip 1 cup cream; fold into the chocolate mixture. 

Spoon lightly into the meringue shell.  Chill about 24 hours, more if possible.  Top with about 1/4 cup cream, whipped; a whole cup is better. 

Shave on bitter chocolate. 

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