Frozen chocolate truffle pie

Ingredients

12 ounces bitter sweet or semi sweet chocolate
1-1/2 sticks butter
6 large egg whites
4 large egg yolks
3 tablespoons cocoa
1/3 cup sugar
pinch of salt
pinch cream of tartar
pre-baked pie crust


Now on with the recipe …

Make a double boiler by bringing a half pan of water to a boil, turning the heat to low, and setting a large stainless bowl over it.Even if you already have a double boiler, do it this way. You’ll be able to mix everything in this one bowl and save on clean-up.

Put the butter in the bowl, and once it’s melted add the chocolate, cocoa, sugar and salt.While the chocolate melts, separate the eggs (see here for tips). If you’re thinking ahead, you’ll set aside the two extra yolks to make mayonnaise once you’re done with this. If you’re distracted, or just don’t feel like it, don’t feel bad about dumping them. Eggs are cheap. They’ll make more.

Start mixing the chocolate and butter together as soon as you see the chips start to melt.If you’ve never melted chocolate before, you might want to separate the eggs first so you aren’t distracted. When the chocolate is completely melted, and the sugar and cocoa are incorporated, remove it from the heat and mix the yolks in one at a time.

Set the chocolate mixture aside and let it cool to room temperature. While it’s cooling, add the cream of tartar to the egg whites and beat until it forms stiff peaks.

For the first minute the egg whites will just foam up a little. Then all at once they’ll turn pure white and look like a whole different food. Try not to deflate the eggs while folding. Once the meringue is completely incorporated, pour the mixture into a pre-baked pie crust.

Spread the chocolate evenly. If you’re fussy about this stuff (like I am), make sure the top looks nice. Freeze for at least two hours, four would be better. Cut with a very sharp knife, not a pie spatula. Serve with fresh whipped cream.