Ingredients
1pie crustblind baked then chilled
1cupgranulated sugardivided
¼cuplight-brown sugar
¼tspsalt
3largeeggs
6ozbittersweet chocolate chips
1½tspvanilla extract
8tbspunsalted butterat room temperature
1¼cupsheavy cream
3tbspunsweetened cocoa powder
2½cupsheavy cream
5tbspgranulated sugar
3ozdark chocolatefinely chopped or shaved with a vegetable peeler
Preparation
Combine ¾ cup + 2 tablespoons granulated sugar, light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water.
Allow mixture to heat over simmering water, whisking constantly until it registers 160 degrees F on a candy thermometer. This process should take about 8 minutes.
Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla.
Allow mixture to rest until it reaches 75 degrees F, stirring occasionally.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy.
Add in cooled chocolate mixture, switch to the whisk attachment, and whip on high speed for about 6 minutes longer until pale and fluffy.
In a large mixing bowl, whisk together cocoa and remaining 2 tablespoons of granulated sugar. While whisking, slowly pour in about ½ cup of the heavy cream and stir until smooth.
Add remaining ¾ cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form.
Fold whipped cream mixture into melted chocolate chip/butter mixture.
Pour into prepared pie crust and smooth into an even layer.
Tent with foil (sealing foil around edges) and chill in the refrigerator overnight.
Before serving, whip heavy cream in a mixing bowl until soft peaks form. Add in granulated sugar and whip until stiff peaks form.
Spread over set pie and garnish the top with chocolate.
Cut into slices and serve chilled. Store in refrigerator.
