Prepare crust. Sprinkle gelatin over cold coffee in 1 cup measure; let stand to soften, 5 minutes. Combine hot coffee, 1/4 cup of the sugar, salt and chocolate in a medium sized saucepan. Cook over low heat, stirring until chocolate melts. Remove from heat. Beat egg yolks in a medium sized bowl with electric mixer until pale and thick. Stir in a little of thee hot chocolate mixture. Return to saucepan. Cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in gelatin mixture until dissolved. Place pan in bowl of ice and water; chill, stirring often, until mixture mounds when spooned. Beat egg whites and cream of tartar in a medium sized bowl with electric mixer until foamy; gradually beat in remaining 1/4 cup granulated sugar until soft peaks form. Beat 1/2 cup of the heavy cream with 1 teaspoon of the vanilla in a small bowl until stiff. Beat thickened gelatin mixture until smooth and light. Fold in beaten egg whites and whipped cream.
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Spoon into crumb crust. Chill 4 hours, or until firm. To serve, beat remaining 1/2 cup heavy cream with confectioners sugar and remaining 1/2 teaspoon vanilla in small bowl until stiff. Spoon or pipe over top of pie; sprinkle with toasted slivered almonds. Refrigerate until serving rime.
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Chocolate Almond Crust- Combine 1 1/2 cups chocolate wafer crumbs, 1/4 cup finely chopped unblanched almonds, 2 Tablespoons confectioners sugar and 2 Tablespoons melted butter in a medium sized bowl. Firmly press crumb mixture against bottom and side of a 9 inch pie plate. Bake in preheated 350 degree oven for 10 minutes. Cool on wire rack.
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