Mocha Decadence Pie Recipe 55

MOCHA PIE

Mocha Pie image

A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

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.

Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA DECADENCE PIE RECIPE - (5/5)

Mocha Decadence Pie Recipe - (5/5) image

Provided by Lesterfaye

Number Of Ingredients 7

Ingredients

4 ounces semisweet chocolate
2 cups whipping cream, divided
1/2 cup plus 1 tablespoon granulated sugar, divided
3 large eggs
2 teaspoons instant coffee granules
1 teaspoon vanilla extract, divided
1 (9-inch) prepared graham cracker piecrust

Steps:

Place chocolate in small microwavable dish. Microwave on HIGH until melted, 11/2 minutes, stirring after 1 minute. Set chocolate aside. Combine 1 cup whipping cream and 1/2 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is melted. Beat eggs in small bowl. Stir 1/4 cup cream mixture into eggs; stir back into hot cream mixture. Stir constantly until mixture is thickened, about 4 to 5 minutes. Pour cream mixture into large bowl. Beat in chocolate, coffee granules and 1/2 teaspoon vanilla extract. Beat for about 2 minutes. Pour filling into piecrust. Let cool for 15 minutes. Cover and refrigerate 3 hours or overnight. Beat remaining 1 cup cream in medium bowl 1 minute. Add the remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla extract. Beat until mixture forms soft peaks. Top each slice of pie with the whipped cream.

MOCHA DECADENCE

Mocha Decadence image

A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.

Provided by JJOHN32

Categories Chocolate Cake

Yield 14

Number Of Ingredients 11

Ingredients

½ cup butter
6 (1 ounce) squares semi-sweet chocolate
¾ cup white sugar
1 ¼ cups finely ground walnuts
2 tablespoons all-purpose flour
3 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
3 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 tablespoons coffee-flavored liqueur
1 tablespoon confectioners' sugar for dusting

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 25.2 g, Cholesterol 57.3 mg, Fat 19.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 62.3 mg, Sugar 21.8 g

MOCHA DECADENCE

Mocha Decadence image

A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.

Provided by JJOHN32

Categories Chocolate Cake

Yield 14

Number Of Ingredients 11

Ingredients

½ cup butter
6 (1 ounce) squares semi-sweet chocolate
¾ cup white sugar
1 ¼ cups finely ground walnuts
2 tablespoons all-purpose flour
3 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
3 eggs
2 (1 ounce) squares semisweet chocolate, melted
2 tablespoons coffee-flavored liqueur
1 tablespoon confectioners' sugar for dusting

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 25.2 g, Cholesterol 57.3 mg, Fat 19.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 62.3 mg, Sugar 21.8 g

DECADENT MOCHA FONDUE OR DIP

Decadent Mocha Fondue or Dip image

Easy to make rich and decadent mocha fondue or dip using chocolate chips. You can use instant coffee dissolved in hot water for the brewed coffee if you like. Fresh fruit and chunks of cake make great dippers. Prepare the apple and banana chunks just before serving, and dip them in lemon juice to prevent browning.

Provided by foodtvfan

Categories Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 cups semi-sweet chocolate chips
1/4 cup butter
1 cup heavy whipping cream
3 tablespoons strong brewed coffee
1/8 teaspoon salt
2 egg yolks, beaten
poundcake or angel food cake, cubed
apple, cut into chunks
banana, sliced
fresh strawberries
fresh pineapple chunks or canned pineapple chunk, drained

Steps:

In a heavy saucepan, melt the chocolate chips, butter, cream, brewed coffee and salt.
Stir 1/2 cup of the mixture into the beaten egg yolks to temper; return all to the pan.
Cook, stirring constantly, until mixture reaches 160 degrees Fahrenheit.
Transfer to a fondue pot and keep warm.
Serve with cake and fruit for dipping.

Nutrition Facts : Calories 146.8, Fat 12.2, SaturatedFat 7.3, Cholesterol 41.3, Sodium 38, Carbohydrate 11, Fiber 1, Sugar 9.2, Protein 1.2

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