Ingredients:
For the Coffee Mixture:
4 g instant coffee (0.1 oz)
250 ml boiled water (8.5 fl oz)
For the Cream Layer:
400 g cocoa biscuits (14 oz)
70 g flour (2.5 oz)
70 g starch (2.5 oz)
1 egg
200 g sugar (7.1 oz)
1.4 l milk (47 pt)
50 g vanilla flavored cream mix (1.8 oz)
For the Chocolate Glaze:
300 ml whipping cream (10 fl oz)
200 g dark chocolate (7.1 oz)
Directions:
Start by preparing the coffee mixture. Dissolve the instant coffee in boiled water and set aside to cool.
For the cream layer, in a mixing bowl, combine the cocoa biscuits, flour, and starch. Crush the biscuits into fine crumbs.
In a saucepan, whisk together the egg, sugar, milk, and vanilla flavored cream mix until smooth.
Gradually add the biscuit mixture to the saucepan, stirring constantly to avoid lumps.
Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency. Remove from heat and let it cool slightly.
Pour the coffee mixture over the biscuit mixture, stirring until well combined. Set aside.
Pour the mixture into a pie dish or cake pan lined with parchment paper, spreading it out evenly. Refrigerate for at least 2 hours or until set.
For the chocolate glaze, heat the whipping cream in a saucepan until it just begins to simmer.
Place the dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute, then stir until the chocolate is melted and smooth.
Pour the chocolate glaze over the chilled cream layer, spreading it out evenly with a spatula.
Refrigerate the pie for another 1-2 hours to allow the glaze to set.
Once set, slice and serve chilled.
Enjoy this luxurious mocha cream pie with chocolate glaze, a delightful dessert for any occasion!
Prep Time: 30 minutes | Chilling Time: 4-6 hours | Total Time: 4-6 hours 30 minutes | Servings: 8-10 servings