Chocolate Hen’s Nest Pie

Crust

• 2 cups (280 g) chocolate cookie crumbs
• 2 tbsp sugar
• 6 tbsp (85 g) unsalted butter, melted

Filling

• 2 tsp gelatin
• 1/4 cup (60 ml) cold water
• 1/4 cup (55 g) sugar
• 2 tbsp unbleached all-purpose flour
• 2 eggs
• 1 cup (250 ml) milk, warm
• 12 oz (335 g) milk chocolate, chopped
• 1/2 cup (125 ml) 35% heavy cream
• 1 chocolate hen, about 4-6 inches (10-15 cm) across
• 1 cup (30 g) dark chocolate shavings
• 1 cup (30 g) milk chocolate shavings
• Small candy-covered chocolate eggs, for garnish

Filling

• In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
• In a saucepan off the heat, combine the sugar and flour. Whisk in the eggs until smooth.
• Whisk in the warm milk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan. Remove from the heat as soon as the mixture reaches a simmer. Add the gelatin and stir until completely dissolved.
• Add the chopped chocolate and let rest for 2 minutes. Stir until the chocolate is completely melted. Transfer to a bowl and cover with plastic wrap directly on the surface of the filling. Refrigerate until cooled to room temperature, but do not let the cream set, about 30 minutes.
• In a bowl, whip the cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the chocolate mixture. Pour into the crust. Refrigerate until set, about 4 hours.
• When ready to serve, place the chocolate hen in the centre of the pie. Garnish with the chocolate shavings and candy-covered chocolate eggs.