Chocolate Mud Pie

1 sheet frozen sweet shortcrust pastry, or a sweet shortcrust premade flan, or fresh made if you prefer. whatevers easier!

250g good quality chocolate (milk or dark, either or.) DONT use nestle. just. dont.
125g chopped butter (butter, not marge!)
2 egg yolks, lightly beaten
1 cup thickend cream - whipped until soft peaks form, set aside in the fridge.

orange or peppermint essence if making for a flavoured one. :)

Lightly grease an oven proof pie/tart dish, line with pastry, blind bake until golden brown. oven temp around 180C. When cooked, set aside.

place choccie and butter into a heat resistant bowl, over a pot of gently simmering water, making sure the bottom of the bowl doesn't touch the water. stir occasionally while melting gently and slowly. choccie will be smooth, melty and should be blood temperature. remove from the heat and quickly beat in the 2 egg yolks. set aside to cool slightly lower than blood temp.
if you're adding flavours, now's the time to do it! start with 2 drops of your flavouring, mix, taste. If you think it needs more, add more.
Gently fold in the whipped cream to the chocolate mixture til mixed through, then pour into the cooked pastry shell. Refrigerate until set.