- 8 oz. bittersweet or semisweet chocolate
- 10 T unsalted butter
- 1 1/2 cups sugar
- 1 tsp. vanilla extract
- 4 eggs, room temperature
- 1 1/2 c. heavy cream
- 2 T. powdered sugar
- (optional) 1/2 tsp. espresso powder
- 1 pre-baked 9-inch pie shell
- 1 chocolate bar, roughly chopped or shaved or melted into chocolate curls
Directions:
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Make Filling: Bring 2 inches of water to boil in the bottom of a double boiler. Whisk together eggs and sugar and place over double boiler, whisking regularly until the mixture reaches 165°F. Remove from heat and allow to cool until just warm.
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While egg mixture is cooling, chop the chocolate and place in a microwave safe bowl. Microwave for 20 second intervals at 30% power, stirring in between each interval, until mixture is completely melted. Pour egg mixture over melted chocolate and whisk until fully incorporated. Whisk in espresso powder. Allow to cool completely to room temperature.
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy. With the mixer on low, slowly pour in chocolate mixture. Scrape down sides of the bowl with a spatula, and increase the speed to medium-high, beating until the mixture increases in volume and lightens in color, 5 minutes.
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In a clean bowl, beat together cream and powdered sugar to stiff peaks. Set aside 1 c of whipped cream for garnish. Gently fold half of the whipped cream into the chocolate mixture. Add remaining whipped cream and gently fold until no streaks of cream remain. Pour filling into crust, leveling the surface with a spatula. Refrigerate for 8 hours or overnight. Garnish with reserved whipped cream and cocoa powder or shaved chocolate, if desired.
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