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Ingredients
- 1 BAKED pie crust
- 4 eggs
- 2/3 cup sugar
- 2 TBS water
- 8 OZ semisweet chocolate bar, very finely chopped
- 1 1/2 sticks unsalted butter, cubed and softened
- 1/8 tsp salt
- 1 cup heavy cream
- 2 TBS sugar
- 1 tap vanilla extract
Details
Preparation time 60mins
Cooking time 999mins
Preparation
Step 1
1. Place eggs, 2/3 cup sugar and water in heatproof bowl set over a saucepan of simmering water. Don't let the bowl touch the water
2. Whip egg mixture with a hand mixer on medium speed until eggs double in volume and an instant read thermometer registers 160 degrees, 10-12". Remove bowl from heat and continue beating.
3. Sprinkle chocolate into cooked egg mixture a handful at a time, with the mixture running, until it all has been added. (THE MIXTURE WILL DEFLATE AND LOSES VOLUME). Once chocolate melts, continue beating until mixture is no longer warm to the touch, 7-10 minutes.
4. Beat butter into chocolate mixture a few cubes at a time. Once butter is incorporated, the mixture will be thick; beat in the salt and set aside.
5. Whip cream, 2 TBS sugar, and vanilla using a hand mixer on medium speed until stiff peaks form, 2 minutes.
6. Fold whipped cream into chocolate mixture in three additions; folding until ingredients are blended. Transfer filling to pie crust. Cover pie and refrigerate 3 to 24 hours. Let pie stand at room temperature 30 minutes before serving.
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