Espresso flavored chocolate silk cream filling and a generous layer of mocha chocolate ganache will convert you into a mocha lover!
Author: Portlandia Pie Lady
Ingredients
Mocha Cream Filling
1cup butter, softened to room temperature
1-1/2cupspure cane granulated sugar
1teaspoon vanilla extract
1/3cupPero (or 1/4 cup instant espresso powder)
3tablespoonsunsweetened cocoa
4whole eggs
1recipe chocolate ganache (to layer on crust and garnish on top)
1preparedchocolate graham or chocolate cookie crust
Chocolate Mocha Ganache
1cupchocolate chips
1tablespoon butter
3/4cupheavy whipping cream
1tablespoon Pero powder or 2 teaspoons espresso powder(omit for regular ganache)
Instructions
Chocolate Mocha Ganache
Place chocolate chips & butter in glass or metal mixing bowl, set aside.
Heat cream with Pero (or espresso powder) in saucepan over medium-high heat until just starting to boil.
Remove from heat and pour over chocolate chips to cover completely. Let sit undisturbed for 10 minutes.
After 10 minutes, whisk by hand until fully incorporated, glossy & smooth.
Pour about 1/2 cup of the warm ganache into the prepared chocolate crust and gentle tilt the pie crust back and forth to coat sides and bottom. Place in the refrigerator while preparing the filling.
Mocha Cream Filling
In an electric mixer (I like KitchenAid) on high speed, beat the butter and sugar until white and fluffy (10 - 12 minutes). This is a very important step!
Add the cocoa and Pero (or espresso powder) and beat with mixer an additional 5 to 6 more minutes. (A little sugar grit may still be there at this point, but if you have properly beat the times above, you are fine, once the eggs are added the grit goes away.)
Add the eggs, one at a time, beating each into the filling thoroughly. After the last egg is mixed in, beat the filling an additional 2 to 3 minutes.
Add the vanilla and spoon filling into the prepared crust. Chill about 3 to 4 hours before serving.