Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp sea salt
  • 10 tbsp cold unsalted butter, cubed
  • 4 tbsp ice water
  • 1 cup granulated sugar
  • 4 large eggs
  • 4 oz unsweetened chocolate, melted and cooled
  • 1 tsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 0.66 cup cold heavy cream
  • 1 cup heavy whipping cream, chilled (for topping)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla paste
  • 10g dark chocolate curls

Instructions:

  1. Combine the flour and sea salt. Work the 10 tbsp of cubed cold butter into the flour until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together. Roll it out, fit it into your pie plate, and prick the bottom with a fork. Chill for 30 minutes.
  2. Line with parchment, fill with beans or pie weights, and bake at 400°F (200°C) for 15 minutes until the edges are pale gold. Remove weights and bake 5 more minutes until the bottom is dry. Let it cool completely.
  3. Melt the 4 oz of unsweetened chocolate in a microwave safe bowl in 30 second increments. Note: Stir between each burst to prevent burning. Set it aside to cool until it is no longer hot to the touch but still liquid. This prevents the butter in the next step from melting instantly.
  4. In a large bowl, cream the 1 cup of softened butter and 1 cup of granulated sugar. Beat for at least 3 minutes until the mixture is pale and fluffy. Pour in the cooled chocolate and 1 tsp vanilla extract, mixing until combined.
  5. Add one egg to the chocolate mixture. Beat on medium high speed for exactly 5 minutes. Note: Use a timer; don't guess. Repeat this for each of the 4 eggs, beating for 5 minutes after each addition. The mixture will transform from dark and heavy to light, voluminous, and glossy.
  6. After the final egg is in, scrape the sides of the bowl. Add the 0.66 cup of cold heavy cream. Beat for another 2 minutes until the filling looks like thick velvet. This extra bit of cream at the end adds a final layer of stability to the mousse.
  7. Spoon the filling into your cooled pie crust. Smooth the top with a spatula. Place the pie in the fridge for at least 6 hours, though overnight is much better. Note: This allows the fat to solidify and the flavors to meld.
  8. Just before serving, whip the remaining 1 cup of heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla paste until stiff peaks form. Spread it over the chilled pie. Use a vegetable peeler to create curls from the dark chocolate and sprinkle them over the top.