This recipe combines two of my addictions... chocolate and coffee! A drizzle of fudge or caramel ice cream topping and some toasted almonds and you'll be smiling from ear to ear! A cool, refreshing dessert on hot summer days or with a steaming cup of hot coffee in the winter.
* Time does not include chill time of 3 hours.
prep time25 Min
1 1/2 c
semi-sweet chocolate chips, melted and slightly cooled
instant coffee granules
prepared chocolate crumb or graham cracker crumb crust, 9 inch
chocolate, fudge, or caramel ice cream topping, shaved chocolate and/or toasted almonds to garnish
How To Make
In large microwave safe bowl, melt chocolate chips. Set aside and cool.
Beat cream, coffee granules, sugar and vanilla on low speed until granules and sugar are dissolved. Then, beat on high just until stiff peaks form. Set aside 1 1/2 cups for topping.
Gradually and gently, fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust.
Spread with reserved whipped cream mixture. Garnish as desired by drizzling with chocolate or caramel, toasted almonds or shaved chocolate. Refrigerate for 3 hours before serving.
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