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Question for anyone who bakes *deserts* (clarification for the stoners)
OK, so last week I made a thread about a pie I made that I came up with mostly on my own. The crust was entirely original and the filling was a somewhat tweaked version of strawberry bavarian with fruit puree folded in with gelatin, beaten egg whites, and heavy whipping cream (whipped). It came out pretty good but I want to tweak it some more and I was wondering if there was a way to add melted chocolate at the end for a kind of marble like effect without killing the fluffiness of the filling. I love cooking but I'm still a reltive newb when it comes to baking, and I've only been making pie for a few months now and the alst one was the first that didn't come out of a cookbook. So would adding the chocolate after the whipped cream er...deflate it? Have no effect on texture? What if I melted chocolate and sugar in with the whipping cream, then chilled and whipped it and folded THAT in?
OK, so last week I made a thread about a pie I made that I came up with mostly on my own. The crust was entirely original and the filling was a somewhat tweaked version of strawberry bavarian with fruit puree folded in with gelatin, beaten egg whites, and heavy whipping cream (whipped). It came out pretty good but I want to tweak it some more and I was wondering if there was a way to add melted chocolate at the end for a kind of marble like effect without killing the fluffiness of the filling. I love cooking but I'm still a reltive newb when it comes to baking, and I've only been making pie for a few months now and the alst one was the first that didn't come out of a cookbook. So would adding the chocolate after the whipped cream er...deflate it? Have no effect on texture? What if I melted chocolate and sugar in with the whipping cream, then chilled and whipped it and folded THAT in?
