Chocolate Coffee Pie
Print Category Chocolate Thematic No thematic Source dairygoodness Evaluation
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Chocolate and Coffee Mousse
- 3 tbsp (45 mL) hot water
- 3 tbsp (45 mL) strong instant coffee
- 8 oz (250 g) semisweet chocolate
- 1 2/3 cup (400 mL) whipping cream (35 %)
- 3 tbsp (45 mL) granulated sugar
- Few coffee beans
- Whipped cream
Chocolate Crumb Crust
- 2 cups (500 mL) crushed Graham-crackers
- 1 tbsp (15 mL) cocoa powder
- 6 tbsp (90 mL) melted butter
- 3 tbsp (45 mL) icing sugar
Chocolate and Coffee Mousse
- In cup, dissolve coffee in hot water. Set aside. In double boiler, melt chocolate, over low heat. Remove from heat and let stand. In bowl, whip cream until firm. Stir in liquid coffee and sugar and whisk for 30 seconds.
- Stir melted chocolate into coffee mixture and continue whisking until smooth. Pour mousse into Chocolate Crumb Crust and refrigerate for 1 hour before serving. Garnish with whipped cream and coffee beans
Chocolate Crumb Crust
- Preheat oven to 350 °F (180 °C). In bowl, mix well all ingredients. With fork, press mixture into a 9-inch (22.5 cm) pie plate. Bake for 8 minutes. Remove from oven and let stand.
Cook commentary
Servings: 8
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