Ingredients
1 pkg. Baker's semi-sweet sq. (8)
1/4 c. water
8 eggs, separated
1 1/2 tsp. vanilla
2/3 c. sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
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White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
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Butter a 9-inch pie plate. Sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture. Bake mixture in pie plate at 350° for 25 minutes or until just set. Cool slightly, then chill 1 hour. (Center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours. Garnish with cranberries and mint.