Crumbly silky chocolate pie

The first thing I read today morning was a post by Tara of Butterdish and everything about the post touched me. It was moving and inspiring and it made you wanna bake, not for yourself but someone else. This chocolate pie was a result of that post. Agreed, the post asked for a peanut butter pie but due to certain reasons, I just could not make a trip to the supermarket and so had to make do with what was in my pantry. Well, the pie turned out B E A U T I F U L. It was just like its name, crumbly, silky, chocolaty and felt velvety in the mouth. I wish I could have shared a slice with you, just so that you would know that I am not fibbing. You must try this!

Here are the things you need,

For the crust:

• One 250 gram packet of Bourbon biscuits
• 50 grams of butter

For the filling:

• 2 squares of chocolate bars (approx 250 grams)
• 1/2 cup boiling water
• 1 tbsp gelatin
• 1/4 cup cold water
• 1 tsp vanilla essence
• 1 tbsp zest of orange (for a tangy-ness only) 
• 1/2 cup sugar
• 2 eggs, separated (not divorced, only separated..sorry sad joke, I know)

Method:

1. Mix together the biscuits and butter together in a food processor.
2. Now tip the mixture on to your tart tin and press it in so that it spreads evenly. Make sure it covers the edges of the tin too
3. Refrigerate the crust for about 30 minutes.
4. Now, mix the gelatin in cold water and allow it to  rest for 15 minutes
5. Boil 1/2 a cup of water and mix the chocolate in to.
6. Once the chocolate is fully melted, add the gelatin and bring the mixture to a simmer.
7. Keep stirring until all the gelatin has dissolved.
8. Now add 2 egg yolks to the mixture and mix
9. Then add the vanilla essence.
10. Take off from heat and allow the mixture to cool. 
11. Now, whip the egg whites with the sugar until it forms still peaks.
12. Fold the cooled chocolate in to the mix and pour into the tart tin.
13. Refrigerate for 1-2 hours.
14. Serve! Yum!