Frozen Pecan Mocha Dessert

1. 1

   Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans. Spread into a greased 9-in. springform pan. Bake at 350u00b0 for 30 minutes or until lightly browned. Cool on a wire rack.

2. 2

   In the top of a double boiler set over simmering water, beat the egg yolks, coffee and sugar until thick and mixture reads 160u00b0, about 4 minutes. Remove from the heat; stir in chocolate and vanilla until smooth.

3. 3

   Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Beat whipping cream until soft peaks form; fold into chocolate mixture. Pour into crust. Cover and freeze for 4 hours or overnight.

4. 4

   For garnishes, place melted chocolate in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe designs onto waxed paper. Chill until firm, about 10 minutes. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.

5. 5

   Remove pie from the freezer 10 minutes before serving. Carefully run a knife around edge of pan to loosen; remove sides of springform pan. Using a large star tip, pipe whipped cream around edges; add chocolate garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.