Frozen Chocolate Truffle Pie

1. 1

   Separate whites and yolks and set aside.

2. 2

   Make a double boiler by bringing half a pan of water to a boil, turning the heat to low, and setting a large stainless steel bowl over it.

3. 3

   Put butter into bowl and, once it's melted, add the chocolate, cocoa, sugar, and salt.

4. 4

   Start mixing the chocolate and butter together as soon as you see the chips start to melt.

5. 5

   When the chocolate is completely melted, and the sugar and cocoa are incorporated, remove from heat and mix the yolks in one at a time.

6. 6

   Set aside and let cool to room temperature.

7. 7

   While the chocolate cools, add the cream of tartar to the egg whites and beat until stiff peaks form, making a meringue.

8. 8

   Add about a third of the meringue to the cooled chocolate mixture and mix it in.

9. 9

   Then add the.rest and fold it in, gently.

10. 10

    Try not to deflate the eggs while folding.

11. 11

    Once the meringue is completely incorporated, pour it into the.waiting pie crust.

12. 12

    Spread evenly.

13. 13

    Freeze for 2 to 4 hours (longer is better).

14. 14

    Cut with a very sharp knife, not a pie spatula.

15. 15

    Serve with fresh made whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.