Prep. Time 10 mins
Cooking Time 8 mins
Refrigeration Time 1 hr
Yields 8 servings
Chocolate and Coffee Mousse:
3 tbsp (45 ml) hot water
3 tbsp (45 ml) strong instant coffee
8 pack (250 g) semisweet chocolate
1 2/3 cup (375 g) whipping cream 35 %
3 tbsp (36 g) sugar
Few coffee beans
Whipped cream
Chocolate Crumb Crust:
2 cups (168 g) crushed Graham crackers
1 tbsp (15 ml) cocoa powder
1/3 cup + 1 tbsp (90 g) melted butter
3 tbsp (56 g) icing sugar
Instructions 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.
Per serving Energy: 550 Calories
Protein: 5 g
Carbohydrate: 51 g
Calcium: 5 % / 53 mg
Fat: 40 g
Fibre: 0.21 g
Sodium: 268 mg
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