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Wednesday, February 15, 2012

Chocolate Chiffon Pie

Chocolate Chiffon Pie

This recipe does not require an oven.


Dark Chocolate – 100 gms
Amul fresh cream – 200 ml
Amul butter – 100 gms
Bourbon Biscuit – 200 gms

Break the biscuit into small pieces and powder it in mixie.

Melt Amul butter in a pan.
Mix the butter and powdered biscuit. Set this as a base in a plate.
Melt the dark chocolate over a double boiler or in a vessel on top of hot boiling water.
Gradually add the Amul fresh cream to the melted dark chocolate. Take care that no lumps are formed.
Now pour this over the plate where we have the biscuit base already.
Refrigerate this for 4 hours and then decorate it as needed.

Bye from me as of now. See you soon in other recipe J

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