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.
- 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
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.