This is a very simple dessert, that is assembled in less than half an hour. It is best done the night before or refrigerated for at least 8 hours before serving. It is light and creamy and decadent.
INGREDIENTS:
FOR THE CHOCOLATE CRUST:
36 chocolate wafers (I used Mr. Christie) will yield approximately 1 1/2 cups of chocolate crumbs
3/4 cup melted butter
FOR THE MOCHA MOUSSE:
1 1/2 cups Marscapone Cheese
1/4 cup cold espresso
1/2 cup granulated sugar
2 cups whipping cream (35%)
2 1/2 tablespoons dark cocoa powder
TO SERVE:
Additional cocoa powder for dusting
Chocolate covered coffee beans for garnishing and serving (optional)
Chocolate syrup for drizzling and serving (optional)
METHOD:
CHOCOLATE CRUST:Preheat oven to 375F.
You will need a 9-inch fluted tart pan with removal bottom.
In a food processor, process the cookies until they are fine evenly-sized crumbs. With the machine running, drizzle in the melted butter until incorporated.
Pat the mixture evenly into the fluted tart pan. Be sure to pat evenly up the sides of the pan too. Bake for 12 minutes at 375F. Let cool completely.
MOCHA MOUSSE:
In a cold large bowl, add the Marscapone cheese, whipping cream, espresso, sugar and cocoa powder. Using a mixer with whisk attachments, mix on low speed until well incorporated. And then increase to highest speed, and beat until stiff peaks form.
Carefully remove shell from fluted pan. Fill cooled shell with the Mocha mousse.
Dust lightly with cocoa powder and garnish with a chocolate covered coffee bean.
Refrigerate overnight or for a minimum of 8 hours before slicing and serving.
TIPS:
1. For best results, always whip cream in a cold bowl. I usually place the bowl in the fridge while I am assembling the ingredients.
2. The cookie crust is very fragile, so handle carefully.
3. When dusting the cocoa powder, sift from at least 10 inches above the cream filling. This will ensure even dusting with no clumps. I use this same technique when dusting with icing sugar or cinnamon.
4. When measuring a semi-solid ingredient, such as a cream cheese or yogurt, always use measuring cups that are made for dry ingredients.
5. Wipe knife clean in-between slicing if you want a smooth clean edge.
6. You can serve this without the additional drizzle of chocolate syrup.
7. You can substitute the espresso with a 1/4 cup of Kahlua.
