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Mocha Mousse Pie

Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 1-1/2 cups semisweet chocolate chips
  • 2 cups heavy whipping cream
  • 2 tablespoons instant coffee granules
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb or graham cracker crust (9 inches)
  • Chocolate shavings, optional

Directions

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
  • Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
  • Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
  • Garnish with chocolate shavings if desired. Store in the refrigerator.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 474 calories, 36g fat (20g saturated fat), 82mg cholesterol, 128mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 4g protein.

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