If you have one of my Gluten free chocolate, coffee and coconut sweet pie crusts handy, this dessert is halfway done, as the filling doesn’t need baking, just preparation. Serves 8.
Gluten free chocolate, coffee and coconut sweet pie crust
100g dark chocolate, chopped or use melts
2 tbsp skim milk
1 tbsp cocoa powder
1 tsp instant espresso coffee powder
1/2 tsp vanilla extract
2 tbsp boiling water
2 tbsp brown sugar
1/3 cup light sour cream
For decoration I used cocoa powder for dusting and some strawberries
In a bowl, whisk skim milk, cocoa powder, espresso powder, vanilla extract until well combined. Put a medium sized heatproof bowl over a small saucepan of simmering water (do not let bottom of bowl touch water) and melt chocolate in the bowl. Mix milk mixture in, and heat, stirring frequently for 3/4 minutes until well combined and slightly thickened. Add boiling water, stir until combined, remove from heat and set aside to cool while you bet the egg whites.
Beat egg whites in a mixer until soft peaks form. Slowly add brown sugar and beat until thick and glossy.
Gently mix sour cream into chocolate mixture, then even more gently fold through the egg whites. Carefully pour into crust and smooth top. This needs at least four hours to set, the longer the better (so overnight if possible).
When ready to serve, dust with cocoa powder and decorate with strawberries.