Description
This is light and creamy. Really good.
Cooking times do not include chilling times.
Ingredients
- Semi-sweet Chocolate Baking Squares
- Unsweetened Chocolate Square
- Milk
- Gelatin
- Sugar
- Eggs
- Vanilla Extract
- Whipping Cream
- Salt
- Whipped Cream
- Chocolate Curls
- Graham Cracker Crumbs
- Butter
Instructions
- Place a baking sheet in the oven and preheat to 350f
- For the crust, mix the graham cracker crumbs and butter in a bowl
- Press the crumbs evenly over the bottom and sides of a 9-inch pie pan
- Bake for 8 minutes
- Let cool
- Chop the chocolate, then grind in food processor or blender
- Set aside
- Place the milk in top of a double boiler or heatproof bowl
- Sprinkle with gelatin
- Let stand 5 minutes to soften
- Set the top of the double broiler or heatproof bowl over hot water
- Add 1 / 3 cup of sugar, the chocolate and egg yolks
- Stir until dissolved
- Add the vanilla extract
- Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature remove from the ice and set aside
- Whip the cream lightly
- Set aside
- With electric mixer, beat egg whites and salt until soft peaks form
- Add the remaining sugar and beat only enough to blend
- Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently
- Fold in the whipped cream and pour into the pastry crust
- Put in freezer until just set, about 5 minutes
- If the center sinks, fill with any remaining mixture
- Chill for 3-4 hours
- Decorate with whipped cream and chocolate curls
- Serve cold