Ingredients: |
Ingredients: You got your Crust stuff:
This is easy...all the stuff you need to make your favorite chocolate chip cookies, plus:
5 T. extra butter
3/4 c. whole coffee beans
1/4 c. finely copped roasted almonds
Mocha Filling Stuff:
7 oz. mascarpone cheese
1/3 c white granulated sugar
1/3 c. heavy cream, divided, plus 3/4 cup heavy cream, whipped semi-firm
1 heaping T. instant espresso
5 oz. semisweet baking chocolate
The Ganache Stuff:
1/2 c. heavy cream
2 T. Pakistani rose petals
3/4 c. chocolate chips (both sweet and semisweet equally)
The Whipped Topping Stuff:
1 c. whipped cream
3 T. confectioners' sugar
1 tsp. almond extract
Sliced almonds enough to sprinkle around the top
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Directions: |
Directions:Crust:
You whip up a batch of your favorite chocolate chip cookies and add in the extra butter, almonds and coffee beans. The cookie is going to be the crust, so in a 9-inch pie plate smash the dough around the bottom and up the sides. Now bake the cookie dough per the advice of the cookie recipe. When this thing bakes the sides are going to slump in to the pan. So, a minute or two before the timer goes off, grab that pie pan out of the oven and push the cookie back up the sides with some type of implement. When it looks like a pie crust, pop it into the freezer.
Mocha filling construction:
Beat mascarpone cheese and sugar together with mixer, or one can use their burly arms and a spoon. In an appropriate saucepan heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate using your favorite melting method, but remember burning things give off smoke and smoke adds flavor but not always the right flavor. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
Ganache (I love that word):
Bring heavy cream to low simmer. Pour heavy cream over chocolate chips in small bowl.
Stir until melted and glossy. Set aside to cool. When pie is frozen enough, pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
Whipped topping and garnishin'
Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds. The key to whippin' cream is to have bowl, whippin' tool and cream cold before you start whipping process. |
This recipe for Triple Chocolate Mocha Pie is from