I “borrowed” this from a restaurant that has long since closed. I added my own twist to this dish and have kept this wonderful ganache recipe alive and well!
Using a double boiler or a pot of steamed water with a metal bowl over it, melt chocolates together.
Bring cream and milk to a boil whisking in egg and add the melted chocolate until smooth, pour into chilled pecan crust and chill for 2 hours.
Garnish with whole pecans, rock salt and chocolate sauce.