Mexican Mocha Pie

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Servings: 2 cups Difficulty: Advanced
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A rich, airy chocolate-coffee mousse pie with toasted almonds and whipped cream
Mexican Mocha Pie recipe image
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Mexican Mocha Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1174.0

Description

This elegant Mexican Mocha Pie is a decadent dessert that balances the deep bitterness of coffee liqueur with sweet semisweet chocolate. The filling is incredibly light and airy, achieved by folding whipped egg whites and heavy cream into a warm chocolate-gelatin mixture, rather than baking. It sets into a firm, mousse-like texture that melts in your mouth. Topped with piped whipped cream and crunchy butter-toasted almonds, it offers a delightful contrast of textures. Perfect for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a sophisticated, no-bake dessert. The hint of cinnamon in the variation adds a warm, spicy note typical of Mexican chocolate traditions.

Ingredients

Directions

  1. Sprinkle gelatin over 1/2 cup cold water in a measuring cup and let it soften for about 5 minutes.
  2. Separate the eggs, placing the 4 yolks in the top of a double boiler and the 2 whites in a small bowl; refrigerate the remaining whites for another use.
  3. Let the egg whites come to room temperature while you prepare the chocolate mixture.
  4. In the double boiler, slightly beat the egg yolks with a wooden spoon, then stir in the softened gelatin mixture, semisweet chocolate, and 2 tablespoons of the sugar.
  5. Cook over hot (not boiling) water, stirring constantly until the chocolate is melted and the mixture is smooth, about 10 minutes.
  6. Remove the chocolate mixture from the heat and stir in the coffee-flavored liqueur.
  7. Pour the chocolate mixture into a medium bowl and place that bowl into a larger bowl filled with ice water.
  8. Stir the mixture occasionally until it cools and thickens to the consistency of unbeaten egg whites, about 15 minutes.
  9. Meanwhile, toast the almonds: In a small skillet over medium heat, melt the butter.
  10. Add the slivered almonds to the skillet and cook, stirring constantly, just until they turn golden brown.
  11. Remove the almonds from the heat and let them cool completely.
  12. In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form; refrigerate until ready to use.
  13. Using clean beaters, beat the room-temperature egg whites until soft peaks form when the beaters are slowly raised.
  14. Gradually beat the remaining 2 tablespoons of sugar into the egg whites, continuing to beat until stiff peaks form.
  15. Using a wire whisk or rubber spatula, gently fold the beaten egg whites and 1 1/2 cups of the whipped cream into the cooled chocolate mixture using an under-and-over motion.
  16. Reserve the remaining whipped cream and keep it refrigerated.
  17. Pour the filling into the baked pie shell, spreading it evenly.
  18. Refrigerate the pie until the filling is firm, about 3 hours.
  19. Chop the cooled, toasted almonds.
  20. Spoon the reserved whipped cream into a pastry bag fitted with a #6 tip.
  21. Pipe the whipped cream along the inside edge of the pie crust.
  22. Sprinkle the chopped almonds around the inside edge of the whipped cream.
  23. Refrigerate the pie until ready to serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1174.0kcal
% Daily Value *
Total Fat 75.2g116%
Saturated Fat 37.3g187%
Cholesterol 285.5mg96%
Sodium 218.3mg10%
Total Carbohydrate 82.1g28%
Dietary Fiber 10.6g43%
Sugars 55.2g
Protein 37.6g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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