Place the baking sheet in the oven and
preheat to 180oC/350oF/Gas
4. Mix the biscuits and butter together and press over the base and
sides of a 23cm pie plate. Bake for 8 minutes.
Grate the chocolate in a blender or
food processor. Place the milk in the top of a double boiler. Sprinkle
over the gelatine and leave for 5 minutes to soften.
In the top of a double boiler, put 40g
sugar, the chocolate and egg yolks. Stir until dissolved. Add the
vanilla. Place the top in a bowl of ice and stir until the mixture
reaches room temperature. Remove from the ice.
Beat the egg whites and salt until
they peak softly. Add the remaining sugar and beat just to blend. Fold a
dollop of egg whites into the chocolate mixture, then pour back into the
whites and fold in.
Fold in the cream and pour into the
pie crust. Freeze until just set, about 5 minutes, then chill for 3-4
hours. Decorate with whipped cream and chocolate curls.