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“Very unusual, and always a great success.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place chocolate in top of a double boiler over hot water. Dissolve coffee in boiling water and add to chocolate. Cover and let stand over very low heat, stirring ocasionally. When almost melted, remove from heat and beat smooth. Meanwhile, beat egg yolks until thick. Gradually beat in sugar until thick and lemony colored. Gradually beat chocolate into yolk mixture. Beat in 1 teaspoons vanilla. Beat egg white and salt until stiff, but not dry. Stir 1/4 of whites in chocolate mixture. Fold in rest of white gently until blended.
  3. Dust well-buttered 9" pie pan with bread crumbs. Fill pan up to rim with part of mixture and level. Bake 25 minutes. Turn off oven and leave in for 5 minutes. Remove from oven and cool on wire rack. Mousse will sink to form pie shell. When completely cool, fill with remaining mousse that has been refrigerated. Beat heavy cream with confectioner's sugar and 1 1/2 teaspoons vanilla, and decorate pie. Chill and serve.

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