Triple chocolate mocha pie

  • Preparation Time30 mins
  • DifficultyMedium

For the crust

230g chewy chocolate biscuits
40g finely chopped roasted almonds
1/2 tsp salt
75g melted unsalted butter

For the mocha filling

200g mascarpone cheese
65g white granulated granulated sugar
80ml double cream
1 heaping tbsp instant espresso
140g baking milk chocolate

For the ganache

60ml double cream
2 tbsp Pakistani rose petals
130g chocolate chips (both milk and dark chocolate equally)

For the whipped topping and garnish

240ml double cream, whipped
23g icing sugar
1 tsp almond essence
Sliced almonds
Rose petals
1) Crust preparation: Pulverize cookies in food processor until fine crumbs. add almonds, salt and butter. Press into 20cm pie plate. Put in freezer for about 10 minutes to set.

2) Mocha filling preparations: Beat mascarpone cheese and granulated sugar together with mixer. In microwave, heat half the double cream. Mix in espresso until dissolved. Add the espresso mixture and rest of double cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped double cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.

3) Ganache preparation: Bring double cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour double 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.

4) Whipped topping and garnish preparation: Beat cream, granulated sugar, almond essence until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.

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