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Mocha Mousse Pie


  • 1 1/2 cups semi-sweet chocolate chips, melted and slightly cooled
  • 2 cups whipping cream
  • 2 Tbsp. instant coffee granules
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  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1 (9 inch) chocolate crumb or graham cracker crust


In large microwave safe bowl, melt chocolate chips; set aside to cool. In mixing bowl, beat cream, coffee granules, sugar and vanilla on low heat until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1 1/2 cups for topping. Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate 3 hours before serving. Store in refrigerator. 6-8 servings.

By Robin from Washington, IA


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