If you follow me on Instagram, you may have seen the awesome weekend I had a few weeks ago. I had attended America’s Baking and Sweets Show where I got to meet Ina Pinkney and Gale Gand. I had attended both of their demonstrations, took pictures with them, and got my books signed…. and a rubber egg! It was an awesome day, I must say!
In her demo, Ina made mocha mousse and a flourless chocolate cake, both of which were sooo yum! I especially loved the mousse. Not only was it delish but so easy to make too! A combo that equals must share!
I tweaked it just a wee bit by doing half semi-sweet chocolate and half bittersweet chocolate instead of all semi-sweet. Even though this mousse is amazing on it’s own, as it was intended… I decided to add it to a chocolate cookie pie crust. Whether stand alone or in a pie crust, this mocha mousse is a must make!
The recipe does call for instant coffee or espresso powder, but feel free to use this morning’s left over coffee.
Also, it calls for pasteurized eggs which Ina introduced to us at the demo. Pasteurized eggs eliminates the risk of Salmonella in raw eggs so it makes recipes that call for raw eggs safer to eat. Of course, you can always use regular eggs.
Oh, I do have one last thing… When you boil the sugar, coffee, and water you only need it to be a beginning boil. You don’t want it to be too hot; just hot enough to help melt the chocolate. You should be able to touch it with your finger without it burning. This will keep you from getting scrambled eggs in your mousse. So be sure to feel the liquid. If it’s too hot, let it sit for a bit.
Now go whip up some mocha mousse!
Mocha Mousse Pie (adapted from Ina Pinkney’s recipe)
24 Sandwich creme filled chocolate cookies (ie Oreos or Whole Foods 365)
1/4 cup Unsalted Butter (half a stick)
Mocha Mousse Ingredients:
1/2 cup Sugar
1 teaspoon Instant Coffee or Espresso Powder (or this morning’s left over coffee)
4 oz Water
3 oz Semi-Sweet Chocolate
3 oz Bittersweet Chocolate
2 large Eggs (I used pasteurized eggs)
1 1/2 cup Whipping cream, whipped
1. Place cookies into food processor and finely crush them. Mix the crushed cookies with the melted butter until well incorporated. With a tart tamper or spoon press the crust into the serving dish(es).
2. Place the sugar, coffee, and water in a small saucepan and bring to a beginning boil. Simmer for 3 minutes.
3. Place the chocolate into a blender or food processor and add the coffee/sugar mixture. Blend for 10 seconds. Add eggs and blend for 1 minute. Let cool for 5 minutes
4. Gently fold chocolate mixture into the whipped cream. Fold until the mixture is no longer streaky. Pour the mousse into the serving dish(es) and refrigerate. Garnish with whipped cream, chocolate shavings, and raspberry.