Mocha Mousse Pie
1 1/2 cups semi sweet chocolate chips, melted and slightly cooled
2 cups whipping cream
2 Tbsp instant coffee granules
1 tsp vanilla extract
2 Tbsp sugar
1 chocolate crumb or graham cracker crust (9 inches)
Microwave chips; set aside to cool. Beat 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 in remaining cream mixture into cooled chocolate until well blended. Pour into crust. Spread with reserved cream mixture. Refrigerate for 3 hours. Store in refrigerator.
Submitted by Tae Bo Master
Cakes, Cookies, Pies & Desserts
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