Recipe courtesy of Teeny LaMothe
prep time: 25 minutes
chill time: 4 hours
total time: 4 hours 25 minutes
12 tablespoons salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large *pasteurized eggs
1 graham cracker crust, baked and cooled
1. In a mixer with the paddle extension cream the butter and sugar together until it is light and fluffy, about 4 minutes.
2. Add the melted chocolate and the vanilla, beat until smooth. Turn off mixer and scrape down the sides of your bowl to ensure that all of the sugar, butter, chocolate and vanilla are combined.
3. Add the eggs, one at a time. Beat the eggs on a medium speed for a minimum of 4-5 minutes between each egg addition. After the addition of the third egg beat the mixture for an additional 5 minutes until it becomes smooth and silkier in texture.
4. Scoop filling into your cooled graham cracker crust, smooth with a spatula and refrigerate for at least four hours before serving. Feel free to serve with fresh whipped cream and chocolate curls. For a fun variation you can line the graham cracker with sliced strawberries before spooning french silk filling on top.
*This recipe calls for raw eggs. Unpasteurized eggs may contain harmful bacteria. Please make sure you use pasteurized eggs.
Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com
Return to Recipe Index