Ingredients

The following ingredients have 4 Servings
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (⅔ stick) unsalted butter, at room temperature
  • ⅔ cup heavy cream
  • ¼ cup powdered sugar
  • 1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
  • Whipped cream and shaved dark chocolate (optional), for garnish

Instruction

  • In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
  • In a stand mixer fitted with the paddle attachment, cream the butter (room temperature) on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes. 
  • In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
  • Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.
  • Garnish with whipped cream and shaved chocolate, if desired.
  • Store, covered, in the refrigerator for 4 to 5 days.