A decadent mocha tart with a white chocolate mouse topping! Heavenly!!!!
Recipe by me - Leslie Green - The Hungry Housewife
White Chocolate Mocha Pie
1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)
4 Ounces of Philadelphia Cream Cheese, softened
3/4 cup Heavy Cream
1/4 cup Sugar
3/4 Tbsp Instant Espresso Powder
1 Bag Semi-Sweet Chocolate Chips
In a medium sauce pan over medium heat, melt cream cheese.
Whisk in the heavy cream and sugar.
Add in the instant espresso powder and mix until combined.
Bring mixture to just under a boil(bubbles will be forming around the edges)
Place the chocolate chips in a medium bowl.
Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.
After 5 minutes, whisk the chocolate until smooth.
Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.
This can be made several days in advance.
WHITE CHOCOLATE MOUSE TOPPING
1 cup heavy cream
4 oz cream cheese, mixed until smooth
3 Tbsp Sugar
4 oz White Chocolate, chopped
1 tsp vanilla
In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.
Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.
Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.
Fold in the melted chocolate.
Spoon onto the chilled pie and place in the refrigerator for 1 hour.
Participated in the
Pi Day Pie Challenge