Ingredients
- 9 pastry shell
- 2 egg yolks
- 1/2 mixture the egg yolks (hot into beaten)
- 1,900 ml saucepan
- 240 ml whipping cream
- 240 ml whipping cream
- 170 gr semi-sweet chocolate (pieces)
- 75 gr butter
- 65 gr sugar
- 16 gr creme de cacao
to separate.) Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally till mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed for 2 to 3 minutes, or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours. At serving time, top each serving with whipped cream and sprinkle with chocolate curls or miniature chocolate pieces, if desired. ----
