10ozgood quality dark chocolate, finely chopped(340g)
1cupheavy whipping cream(240g)
2Tbspunsalted butter
Chocolate Mousse:
1tspunflavored gelatin
1Tbspcold water
2Tbspsboiling water
1/2cupsugar
1/4cupcocoa powder
1cupheavy whipping cream240g
1tspvanilla extract
Optional:
Sea salt flakesI used black lava Hawaiian sea salt
dulche de leche or maple taffy
Instructions
Dark Chocolate Ganache Filling:
Chopped the chocolate into small peices nad place it in a medium bowl.
In a small saucepan or a microwave, slowly warm the cream and butter until bubbles barely appear on the surface. Pour over chocolate and let stand for 5 mins.
Stir well with a spatula until the mixture is well combined and smooth. Pour into the pre-cooked pie shell and place the pie in the fridge.
Chocolate Mousse:
Sprinkle the gelatin over the cold water in a small bowl and let it stand for 1 minute until softened. Add the boiling water over the gelatin and stir well until all the gelatin is completely dissolved. Set aside.
In a stand mixer or electric mixer, add the whipping cream, sugar, cocoa, and vanilla in a medium bowl. Whisk slowly until the sugar and cocoa are incorporated, then whisk on medium speed, scraping the sides and bottom of the bowl until the whipped cream is stiff. Pour in the gelatin mixture and whisk until well blended.
Assembly:
Spoon the chocolate mousse evenly over the chocolate ganache.
Allow the pie to set for 1 to 2 hours in the fridge. Optional: drizzle with dulce de leche or maple taffy, or sprinkle lightly with sea salt flakes.