Preheat the oven to 350°C (180°F).

On a floured surface, roll the pastry into a ¼ inch (6mm) thick circle and line a 9-inch (23 cm) pie tin with it.

Crimp the edges, brush with the egg wash and line with parchment paper and pie weights.

Bake for 20 minutes, then remove the paper and weights and continue baking for another 10 minutes, until the edges are golden and the bottom looks dry. 

Set aside to let cool.

Heat chocolate in a large, microwave-safe bowl in 30 second increments, stirring in between, until melted. Set aside to cool. 

Place the eggs and sugar in the top of a double boiler over simmering water and cook, whisking constantly, until the sugar has melted, about 3 minutes. Check if the sugar has dissolved by rubbing the mixture between your fingers. 

Pass the egg mixture through a fine sieve placed over the bowl of chocolate. Add in the vanilla and briefly stir the chocolate mix to combine, then set aside at room temperature to cool down to room temperature. (you can speed up this step by putting the bowl in an ice bath).

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream to VERY soft peaks, then transfer to a bowl and refrigerate until needed. 

Add the Salted Plugrà® Premium European Style to the bowl of the stand mixer and whip the butter on medium-high for 2 - 3 minutes, until pale and light. 

Stop the mixer, add in the cooled chocolate mixture, then continue to whisk on medium-high for 3 minutes, until light and fluffy.

Use a thin-edged metal spoon to fold in the whipped cream, then spread into the pie crust. Cover with plastic wrap and chill for at least 4 hours and up to 2 days.

Whip cream to soft peaks and dollop on top of the pie.

Garnish with chocolate curls or grated chocolate.

Enjoy a slice with a dark cup of coffee. Once garnished, you can keep the pie refrigerator for up to 3 days.