8 oz 100% dark baking chocolate, chopped
1 1/4 C heavy whipping cream
4 eggs
150 g sugar
12 T butter
1 1/2 t vanilla
1 1/4 C whipping cream
3 T powdered sugar
1/2 t vanilla
Extra chocolate
Make and blind bake pie crust.
Let cool completely.
Melt baking chocolate and set aside.
Whip 1 1/4 C whipping cream.
Over a double boiler, whisk eggs and sugar 10 mins or until 160°.
Let eggs cool 10 mins (can whisk to further cool).
Slowly stir in cooled melted chocolate.
Let cool 10 mins (can whisk to further cool).
Beat butter until creamy, and add vanilla.
On low speed, pour in chocolate/egg mixture.
Beat for about 3 mins.
Gently fold in whipped cream.
Spread into cooled pie crust.
Whip 1 1/4 C cream with sugar and vanilla to top.
Decorate with chocolate swirls.
Let chill 4-6 hours.
Alternatively, freeze 2 hours.
Note:
Original recipe does not specify using 100% dark chocolate.
Original recipe uses 200 g sugar with eggs.
Original recipe uses 2 C instead of 2 1/2 C cream.
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