- 9″ chocolate cookie crust, baked and cooled
- 1 tablespoon unflavored gelain
- 1/2 cup sugar, divided
- pinch salt
- 3 eggs, separated
- 1 1/4 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/3 cup chocolate pailletés, or shaved chocolate
Combine gelatin, 1/4 cup sugar and salt in a small saucepan. Add egg yolks and milk. Cook over low heat, stirring constantly until the gelatin dissolves and the mixtures thickens slightly, just enough to coat a spoon. Chill to room temperature.
Beat heavy cream with vanilla and rum extracts until thick. Fold gently into the custard mixture.
Beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar and continue to beat until soft peaks form. Fold egg whites and chocolate pailletés into the custard and cream mixture gently until thoroughly combined.
Pour into prepared chocolate crust and chill until set, at least 4 hours.