Mocha Mousse Pie Recipe

5 2 3
Mocha Mousse Pie Recipe
Mocha Mousse Pie Recipe photo by Taste of Home
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Mocha Mousse Pie Recipe

Read Reviews
5 2 3
Publisher Photo
Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups semisweet chocolate chips
  • 2 cups heavy whipping cream
  • 2 tablespoons instant coffee granules
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb or graham cracker crust (9 inches)
  • Chocolate shavings, optional

Directions

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Mocha Mousse Pie in Quick Cooking September/October 1999, p57

Nutritional Facts

1 slice: 474 calories, 36g fat (20g saturated fat), 82mg cholesterol, 128mg sodium, 39g carbohydrate (30g sugars, 2g fiber), 4g protein.

  • 1-1/2 cups semisweet chocolate chips
  • 2 cups heavy whipping cream
  • 2 tablespoons instant coffee granules
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb or graham cracker crust (9 inches)
  • Chocolate shavings, optional
  1. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
  2. Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
  3. Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
  4. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Mocha Mousse Pie in Quick Cooking September/October 1999, p57

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Reviews forMocha Mousse Pie

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MY REVIEW
emilykac User ID: 640017 26690
Reviewed Aug. 3, 2009

"The pie is terrible if you use 2 Tablespoons! I think 2 teaspoons would be much more appropriate."

MY REVIEW
LCofNC User ID: 3211354 57840
Reviewed Jul. 6, 2008

"I believe there was a typographical error in this recipe. The coffee flavor severely overpowers everything else! I think the recipe meant to call for 2 teaspoons of instant coffee-- NOT 2 Tablespoons. It's also very important to allow the pie to chill for 2+ hours, before serving."

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