Sad time for Viking's fans!

​I must say Sunday’s Vikings game was difficult to watch! Maybe next year? The weather is kind of a downer too. Well, at least we have a fresh layer of snow to make the landscape look clean and fresh.
Today’s recipe comes from a 200 page cook book entitled Chocolate Mousse, all chocolate recipes. I think I could gain weight just reading them! I am sharing a gluten free dessert that I made last week from this luscious book!

Chocolate-Nut Angel Pie
Meringue Crust
1/2 cup sugar
1/8 tsp. cream of tartar
2 egg whites
1/2 cup chopped pecans
 
Sift sugar and cream of tartar. Beat egg whites until stiff. Add sifted sugar gradually to the egg whites, beating well after each addition. Continue beating until the meringue is quite stiff and no sugar crystals are present. Fold in nuts. Pour into well greased 9-inch pie plate, forming a crust. Bake in slow oven at 275 degrees for 1 hour or until delicately browned. Cool thoroughly.
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Chocolate Filling
3/4 cup semi-sweet chocolate chips
3 Tablespoons hot water
1 tsp. vanilla
1 cup heavy cream
 
Melt chocolate chips with water in microwave, I start out for 1 minute, then stir and put in a little longer until melted. Stir smooth, cool slightly and add vanilla. Whip cream and fold it into chocolate. Pour into meringue shell and chill 2-3 hours.
 
Stay warm and safe and have a good week!