This recipe takes some patience and a bit of time with a hand mixer to make it light and fluffy but shares the love for a wonderful dessert of chocolate and whipped cream lovers.
Ingredients
1 pre baked pie shell-cooled
1 cup heavy cream 3 large eggs
¾ cup sugar
2 Tablespoons water
8 ounce bittersweet chocolate, melted and cooled
1 Tablespoon pure vanilla extract
1 Tbsp. Kahlua (optional)
8 Tablespoons unsalted butter- softened and cut into pieces
Directions
- Whip cream into stiff peaks and transfer to bowl and place in refrigerator.
- Combine eggs, sugar and water in large heatproof bowl. Place over simmering post of water but do NOT let the bowl touch the water- to avoid cooking the eggs to a scramble.
- Use electric hand mixer on medium high and whip for 8-10 minutes until 160 degrees.
- Remove the bowl from the heat and whip another 8 minutes to room temperature.
- Add melted chocolate that has slightly cooled and vanilla to egg mixture and whip. Slowly add butter one piece at a time.
- Using a spatula, fold in whipped cream into choc. egg mixture. Fold into pre-baked pie shell and refrigerate for 4 hours or overnight.
- Top with 2 cups fresh whipped cream and chocolate shavings.
