Chocolate Mascarpone Pie With Mocha Sauce Recipe 485

CHOCOLATE MASCARPONE PIE WITH MOCHA SAUCE RECIPE - (4.8/5)

Steps:

• 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.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Steps:

• For cake:
• Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
• For frosting:
• Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
• Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

CHOCOLATE MASCARPONE PIE

Steps:

• For the crust, heat oven to 350 degrees F. You'll need a 9 inch pie plate.
• Pulse cookies in food processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over the cooled cookie crust.
• For the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.
• Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). Fold in melted chocolate until no white streaks remain.
• If desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm. To garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.

CHOCOLATE MOCHA CREAM PIE

Steps:

• For the Crust: In a bowl, combine crushed Oreo cookies with melted butter until mixture resembles damp sand. Press tightly into bottom and along sides of a greased 9-inch pie plate. Bake at 350F for 10 minutes. Set aside to cool.
• For the Chocolate Mocha Filling: In a medium and heavy saucepan, combine sugar, cornstarch, and coffee crystals. Whisk to combine. Add half and half and beaten yolks. Whisk together to combine well. Bring mixture to a boil over medium heat while whisking continuously. Boil and whisk for 1 minute, or until filling is smooth and thick. Remove from heat.
• Add chocolate chips and 2 TB butter into the hot mocha filling. Whisk to combine well, and pour filling into prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.
• For the Kahlua Whipped Cream: Place mixing bowl and beaters in freezer to chill. In a small bowl, combine gelatin with 2 TB water, letting gelatin soak up the water. Place in microwave for 10 seconds to melt the gelatin mixture. Stir and set aside.
• In the chilled mixing bowl, add heavy whipping cream, powdered sugar, and Kahlua liqueur. Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks. Slowly and steadily, pour the lukewarm gelatin liquid into the heavy cream mixture, while continuing to beat (if gelatin has coagulated, bring it back to a lukewarm liquid before using.) Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it's fine.
• Spread or pipe whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate.

TRIPLE CHOCOLATE MOCHA PIE

Steps:

• Crust preparation:
• Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
• Mocha filling preparation:
• Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
• Ganache preparation:
• Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
• Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
• Whipped topping and garnish:
• Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.

MOCHA MOUSSE PIE

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

MOCHA PIE

Steps:

• Heat oven to 350ºF.
• Spoon half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
• Crush 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
• Reserve 1 Tbsp. coffee. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.
• Microwave 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
• Refrigerate 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Garnish pie with chocolate curls before serving.

MOCHA PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

CHOCOLATE MOCHA CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
• Sift the flour, salt, baking soda, and baking powder together. Set aside.
• Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Steps:

• For cake: Position rack in center of oven; preheat to 325°F Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.
• For frosting: Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.
• Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
• Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

CHOCOLATE MOCHA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.