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Luscious chocolate mousse in a chocolate pie crust, topped with whipped topping, dark chocolate shavings and sprinkled with espresso powder.
Prep Time: 1 Hour
Cool/Setting Time: 2 Hours
Total Time: 3 Hours
Serves: 8
What you need
1
9" Keebler® Ready Crust® Chocolate Pie Crust
1
cup chocolate espresso mousse (see prep instructions below)
2
5.9 oz. instant chocolate pudding mix packages
4
cups cold milk
2
cups whipped topping
1
Tbsp instant espresso powder
2 ½
cups whipped topping
10
chocolate shaving "logs" (see prep instructions below)
8
oz. dark chocolate
1
Tbsp instant espresso powder
Let's get making
1.
Prepare chocolate espresso mousse:
-
In a mixing bowl or stand mixer, vigorously whisk pudding mix with 4 cups of cold milk (DO NOT FOLLOW PACKAGE INSTRUCTIONS) and instant espresso powder.
-
Working quickly, fold in 2 cups of whipped topping, until mixture is 1 solid color and has started to thicken.
-
Quickly follow next steps in the pie building instructions to ensure the filling sets in the crust.
2.
Pour chocolate espresso mousse into Keebler® Ready Crust® Chocolate Pie Crust, and smooth out into an even/level layer.
3.
In the center of the pie, using whipped topping, make a rounded "island" about ¾ of the size of the top of the pie, leaving ¼ of the outside "ring" exposed.
4.
Prepare chocolate logs:
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Melt high-quality chocolate over a double boiler until melted.
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On a cold marble surface, or on the back of a chilled baking tray, pour chocolate onto the pan.
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Spread out into as thin a layer as possible, as quickly as possible; the chocolate will begin to set.
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Once solidified and no longer shiny, at a 20° angle, press a bench scraper down and forward in a slow and steady motion, causing the chocolate to curl.
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Repeat with the rest of the chocolate, each time placing the curls on a parchment paper lined tray; refrigerate to set.
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Reserve and keep cold until use.
5.
Once cooled, place chocolate "logs" on whipped topping "island" in a circular pattern, overlapping to create a conical shape.
6.
Sprinkle the exposed topping lightly with instant espresso powder.
Chocolate Pie Crust
