INGREDIENTS

INSTRUCTIONS

For the pastry: First melt the chocolate in a bowl over a saucepan of
hot but not boiling water. Rub the butter into the flour, bind to a
dough with the chocolate and the tablespoon of water.  Carefully press
into the fluted flan tin, ensuring that there are no  thick corners in
the base. Bake in a moderate oven (180 C/350 F/Gas  Mark 4) for 20-25
minutes. Leave to cool, then carefully remove the  pastry case from the
tin.  For the custard: In a saucepan, blend together the cream, sugar,
eggs  and cornflour until smooth. Stir continuously over a very low
heat  until just starting to thicken. Do not allow to boil.  Remove
from the heat, stir in the butter, vanilla essence and  broken-up
chocolate, then leave to cool. Place in the fridge and  leave until
very cold.  For the mousse: Using a swivel vegetable peeler make 50g of
chocolate  curls and keep on one side.  Melt the remaining chocolate
over a saucepan of hot water then stir  in the egg yolks. Lightly whip
the cream, fold some into the  chocolate then fold this mixture into
the remaining cream.  Dissolve the gelatine in 40ml (2 tablespoons) hot
water. Whisk the egg  whites until stiff. Fold the dissolved gelatine
into the chocolate  cream mixture with the egg whites. Pour the mixture
into the pastry  case and leave to set.  Whisk the cold custard until
really thick and swirl over the set  mousse. Decorate with the
chocolate curls and if liked, a little  cocoa sieved over the top.
Converted by MC_Buster.  NOTES : A really delicious silky chocolate pie
for a special occasion.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3848
Calories From Fat: 2124
Total Fat: 250.6g
Cholesterol: 1066.5mg
Sodium: 4197.9mg
Potassium: 640.8mg
Carbohydrates: 395.4g
Fiber: 26.4g
Sugar: <1g
Protein: 61.1g