Step 1: Melt & Cool.
In a small saucepan, melt the chocolate over low heat until smooth. Let it cool — patience, darling — we don’t want it melting the butter later.

Step 2: Butter Me Up.
In a mixing bowl, beat the butter until fluffy and fabulous. Gradually add the sugar and keep beating until the mixture looks pale and airy, like it’s about to float away.

Step 3: Add the Drama.
Mix in the cooled chocolate and vanilla until everything’s glossy and unified — this is where it starts looking dangerously good.

Step 4: The Marathon Mix.
Add eggs one at a time, beating on high for 3–4 minutes after each addition. Don’t skimp — the magic is in the mixing. You’re building that silky, mousse-like texture French Silk is famous for.

Step 5: Assemble & Adorn.
Pour the filling into your cooled crust and let it chill for a few hours (overnight if you can wait). When ready, top with whipped cream and a generous snowfall of chocolate curls.