1 cup semisweet chocolate chips
1/4 cup spenda for baking
4 tablespoons water
1 teaspoon gelatin
1 tablespoon instant coffee
3 eggs
1 teaspoon vanilla extract
1/2 cup whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup whipping cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Directions: 1 Sprinkle the gelatin on top of 2 tablespoons water.
Separate the eggs. 2 In a small saucepan, heat chocolate, 1/4 cup sugar,
2 tablespoons water, and coffee; stir constantly until melted.
Add softened gelatin to tha saucepan, and heat until completely
dissolved. Remove pan from heat, and gradually
beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and
stir in 1 teaspoon vanilla. Cool slightly. 3 While chocolate mixture is cooling, beat egg whites to
soft peaks. Gradually add 2 tablespoons sugar, and beat until
stiff but not dry. Fold whipped egg whites into chocolate
mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust. Chill. 4 To Make Topping: Add cocoa and confectioners' sugar to 1
cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several
hours or overnight until set. Filling with be a little soft.
ENJOY!