Desserts and baking

Made with cookie crumbs, semisweet baker's chocolate and instant coffee granules. 1 day, makes 10, 13 ingredients.

Recipe by andianne.com

Prep

20 min

Cook

1 day

Total

1 day

Makes

10

Ingredients

• 1 ½ cups cookie crumbs
• ¼ cup unsalted butter (melted)
• ¼ cup sugar (optional)
• 3 eggs
• ½ cup granulated sugar
• 4 oz semisweet baker's chocolate
• 2 tsp vanilla extract
• 2 tsp instant coffee granules
• ½ cup unsalted butter (softened and room temperature)
• 3 cups whipping cream
• 2 Tbsp confectioners powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp chocolate shavings (from baker's chocolate)

Instructions

Method by andianne.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350°F. Spray a pie pan with nonstick cooking spray.
2. Melt butter in the microwave, then mix in cookie crumbs and sugar.
3. Add to the greased pie pan. Press down with the bottom of a small measuring spoon or your fingers. Bake for 10 minutes, remove from oven and let cool completely before adding the mocha filling.
4. Heat eggs and sugar to a pot over medium-high heat, stirring constantly. The sugar should be dissolved and will coat the back of a spoon (do not overcook or it will cook the eggs). Remove from heat.
5. In a bowl, add the instant coffee and the vanilla to dissolve.
6. Add in the baker's chocolate and dissolved coffee. Stir until chocolate is melted (not on the stove). Let cool and set aside.
7. In a medium bowl, beat the softened butter for 2 minutes.
8. Add in ⅓ of the chocolate mixture and beat together just enough until combined.
9. Add another ⅓ of chocolate and mix just enough.
10. Add the last ⅓ of chocolate mixture. Now mix for a full 5 minutes until very smooth and creamy.
11. In a separate large bowl, add the whipping cream, vanilla and powdered sugar. Beat until peaks form. This usually takes 8-10 minutes.
12. Scoop out 2 cups worth of whipping cream. Cover it and place in the fridge for later.
13. Add the cooled chocolate mixture to the large whipped cream bowl and mix together thoroughly. Scrape the sides and bottom to get all the chocolate.
14. Pour into the cooled and cooked cookie crust. Smooth out the top with a spatula. Cover and refridgerate overnight (or minimum 4 hours).
15. Remove from fridge, scoop remaining whipping cream on to the center.
16. Top with chocolate shavings using a vegetable peeler.
17. Serve and enjoy! Slice then use a pie server. Leftovers can be stored in the fridge covered up to 4 days.