Cappuccino Mousse Pie
1 1/3 c. fine chocolate cookie crumbs (Or an Oreo
cookie crust mix)
1/4 c. soft butter
1 1/2 c. chocolate chips
2 c. + 1 c. heavy cream
3 Tbl. instant coffee granules
2 Tbl. sugar
1 tsp. vanilla
chocolate syrup to garnish
Combine the cookie crumbs and butter, and press into a pie pan. Bake at 375º F for about 8 minutes.
Or, use an Oreo cookie crust and follow the package directions. Meanwhile, melt the chocolate chips to a smooth consistency in a double boiler, or the equivalent. Mix 2 cups of cream, coffee granules, sugar, and vanilla until the coffee is dissolved. Beat with an electric mixer until stiff peaks form. Set aside about 1 1/2 cups of this cream. Gently mix the rest with the melted chocolate. Spread the chocolate mixture into the crust, and cover with the remaining coffee cream. Chill for 1 hour. Whip remaining cream and chill.
To serve, garnish with a thin layer of plain whipped cream, chocolate sauce, and
raspberries.
Thanks
to Gloria Daniel for sharing this recipe.
Back
to recipes page
