French Silk Chocolate Pie

French. Silk. Chocolate. Pie. These are four of the sexiest words in the English language, and sexy is the best single word I can think of to describe this decadent, classic dessert. Perhaps it's the way that billows of whipped cream and flirtatious chocolate curls coyly reveal just a hint of the luscious chocolate filling that lies beneath. Or the smooth, unctuous chocolate filling that eases the fork down into a flaky all-butter crust.

It's all about the chocolate, so be sure to select the best one possible. For a filling that is airy like a mousse but also dense like a truffle, you'll want to use chocolate with a cacao content in the 58-71% range. Anything higher won't contain enough fat to achieve the silky, creamy texture, and using milk chocolate (lower percentages) would cause you to lose the rich chocolate flavor and color.

Be sure to select a chocolate in the 58-71% cacao range for optimal texture, flavor, and appearance.

The secret to this pie's rich and airy texture is that it contains a sabayon foamy mixture of eggs and sugar that have been whisked over a double boiler until it reaches 160 degrees Fahrenheit. Do not worry if you need to go slow or frequently remove the bowl from the top of the double boiler to whisk away from the heat. Just be sure to whisk continuously, protect your hands from the heat, and check the temperature frequently as you go.

To make this pie at home, first click over here for a tutorial and recipe for making a fantastic and easy flaky pie crust (you'll only need a single crust for this pie).