Ingredients
- 1 cup whipping cream
- 6 ounces semisweet chocolate pieces
- 1⁄3 cup butter
- 1⁄3 cup sugar
- 2 egg yolks, beaten
- 3 tablespoons whipping cream
- 1 baked 9 inch pie shell
- whipped cream (for serving)
- chocolate curls (for garnish)
Instructions
1 _ In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.2 _ Cook over low heat, stirring constantly, till chocolate is melted.
3 _ About 10 minutes.
4 _ Remove pan from heat.
5 _ Gradually stir about half of the hot mixture into the beaten egg yolks.
6 _ Return egg mixture to saucepan.
7 _ Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.
8 _ Remove saucepan from heat.
9 _ Stir in whipping cream.
10 _ Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).
11 _ Transfer chocolate mixture to a medium mixing bowl.
12 _ Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.
13 _ Spread filling in a baked pastry shell.
14 _ Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.
15 _ Serve with whipped cream and a garnish with chocolate curls.
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