Ingredients
- 12 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream, chilled and divided
- 1/4 cup dark corn syrup
- 2 (3 ounce) packages cream cheese, softened
- 1 (9 inch) chocolate cookie crumb crust
Directions
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Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
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Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
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Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
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Heat, whisking occasionally, until the chocolate is completely melted.
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Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
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With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
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In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
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Gently fold the whipped cream into the chocolate mixture.
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Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
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Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.