- 8
Ingredients
- Crust:
- Chocolate oreo cookie crumb pie crust
- or make your own
- 20 Oreo cookie sandwiches filling removed
- 1/2 teaspoon ground cinnamon
- 2 tablespoon butter melted
- 2 to 3 teaspoon milk
- Filling:
- 2 teaspoons instant coffee (I used Starbuck instant - Colombia blend) but I guess any will do.
- 1 tablespoon hot water
- 12 ounces mascarpone cheese (can use a mixture of mascarpone and cream cheese will work also).
- 4 ounces melted bittersween chocolate
- 1 teaspoon vanilla extract
- 1 cup heavey or whipping cream
- 1/2 cup confectioners' sugar
- Mocha Sauce:
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 2 tablespoons butter
- 1 cup chocolate chips
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Crust:
Preheat oven to 325° F. In a food processor, pulse cookies and cinnamon until cookies are a fine crumb. Place crumbs into a mixing bowl, add butter and mix until well-incorporated. Add milk and continue to mix until the crumbs clump together.
Press crumbs into a pie pan, working up the sides and across the bottom until the pan is covered and thickness is unform. Reefrigerate 10 minutes.
Bake crust for 6 minutes at 325° F. Let cool on a wire rack and refrigerate 10 minutes before filling.
OR TAKE THE EASY WAY - buy the crust already done.
Filling:
Dissolve the instant coffee in the hot water and set aside.
In a medium mixing bowl, stir the mascarpone (and cream cheese if used) to soften. Add the coffee, melted chocolate and vanilla and stir gently until evenly blended. Keep at room temperature while making the whipped cream.
Beat the cream with an electric mixer until it holds soft peaks. Add confectioners' sugar and continue to beat until stiff peaks form.
Gently fold 1/3 of the whipped cream into the chocolate-cheese mixture, then spoon into the crust. Top with remaining whipped cream.
Refrigerate for at least one hour or overnight before serving.
Sauce:
Bring cream, coffee and butter to a simmer in a medium saucepan. Remove from heat and add chocolate chips and let the mixture sit 2 minutes. Add corn syrup and vanilla and whisk until smooth. The sauce will thicken as it cools and is best served slightly warm.