Yield: 1 Servings
|1¼ cup||Graham cracker crumbs|
|6 tablespoons||Unsalted butter, melted|
|2 cups||Heavy cream|
|1 ounce||Bitter chocolate|
|5 ounces||Semi sweet chocolate|
|1 tablespoon||Instant coffee|
|1 cup||Blanched almonds, toasted|
|And then coarsely chopped|
|2 tablespoons||Powdered sugar|
Making the Graham Cracker Crust: Stir together the graham cracker crumbs and melted butter. Press into a 9-inch pie pan. Crust should be of same thickness sides and bottom, about ⅛, 3/16 inch thick.
Bake at 375 degrees for 7 minutes, cool on a rack.
Making the mocha mix: In a heavy saucepan place 1 cup of heavy cream, all the chocolate and instant coffee. Stir over low heat until chocolate is dissolved. Remove from heat and let cool for 5 minutes.
Assembling the pie: Beat the egg yolks with an electric mixer and gradually add the chocolate mixture to them, until thoroughly blended and very creamy. Stir in the almonds and pour into the cooled crust.
Chill for at least 5 hours.
Making the whipped cream and serving: Whip together the remaining heavy cream and powdered sugar. Top pie with whipped cream and serve.
This recipe makes 8, 10 servings.