Triple chocolate mocha pie

  • For the crust
  • 230g chewy chocolate biscuits
  • 40g finely chopped roasted almonds
  • 1/2 tsp salt
  • 75g melted unsalted butter
  • For the mocha filling
  • 200g mascarpone cheese
  • 65g white granulated granulated sugar
  • 80ml double cream
  • 1 heaping tbsp instant espresso
  • 140g baking milk chocolate
  • For the ganache
  • 60ml double cream
  • 2 tbsp Pakistani rose petals
  • 130g chocolate chips (both milk and dark chocolate equally)
  • For the whipped topping and garnish
  • 240ml double cream, whipped
  • 23g icing sugar
  • 1 tsp almond essence
  • Sliced almonds
  • Rose petals
1) Crust preparation: Pulverize cookies in food processor until fine crumbs. add almonds, salt and butter. Press into 20cm pie plate. Put in freezer for about 10 minutes to set.

2) Mocha filling preparations: Beat mascarpone cheese and granulated sugar together with mixer. In microwave, heat half the double cream. Mix in espresso until dissolved. Add the espresso mixture and rest of double cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped double cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.

3) Ganache preparation: Bring double cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour double 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.

4) Whipped topping and garnish preparation: Beat cream, granulated sugar, almond essence until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.

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