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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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:
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.
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