INGREDIENTS

  • 1 3/4 cups milk
  • 3/4 cup sugar
  • 3egg yolks
  • 3/4 cup ghirardelli unsweetened cocoa
  • 1 tablespoon unflavored gelatin , soaked in
  • 1/4 cup milk
  • 2 cups heavy cream , divided
  • 1 tablespoon powdered sugar
  • 1 (9inch) chocolate crumb crusts
  • 2 tablespoons grated chocolate (to garnish)

DIRECTIONS

  1. Scald the milk in a saucepan.
  2. Stir together the sugar and egg yolks in a bowl until smooth.Mix a little of the hot milk with the eggs, then stir the mixture into the milk.
  3. Sift the cocoa into a bowl. add a little of the hot milk mixture and stir, then add the cocoa mixture to the milk mixture.cook over medium heat, stirring constantly, until the liquid coats the back of a wooden spoon, about 2 to 3 minutes.
  4. Remove from heat.Stir the gelatin into the hot custard. Place the pan over a bowl of ice.Chill, stirring occasionally,until the custard forms a mound when dropped from a spoon.
  5. Whip 1 cup cream until it forms still peaks. Fold into the custard.
  6. Fill the pie crust with the custard mixture and refrigerate until set, overnight or several hours.
  7. In a small bowl, whip the remaining 1 cup cream. Stir in the powdered sugar.spread evenly over the filling and sprinkle with grated chocolate.