Description
No need to turn on the oven for this No-Bake Mocha Fudge Pie recipe. The Oreo crust is filled with a coffee-infused mousse with ribbons of hot fudge sauce.
Ingredients
For the Crust:
- 1 14 oz package Chocolate Sandwich Cookies
- 8 tablespoons Unsalted Butter
For the Filling:
- 1 tablespoon water, cold
- 1 teaspoon Unflavored Gelatin
- 4 ounces White Chocolate, chopped
- 1 cup Heavy Whipping Cream, plus 2 tablespoons, divided
- 1/4 cup Powdered Sugar, plus 2 tablespoons
- 1 tablespoon Espresso Powder, plus 2 teaspoons, divided
- 8 ounces Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Hot Fudge Sauce
For the Topping:
- 1 cup Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- Sliced Almonds, for garnish
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one package of cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
- Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the Filling:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, microwave the white chocolate and 2 tablespoons heavy whipping cream at 50% power in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
- Then brew the espresso; combine 1 tablespoon of espresso powder with hot water and stir until the espresso is dissolved. Cool until you can touch, refrigerating if necessary.
- Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the granulated sugar, 3 tablespoons of the brewed espresso, 2 teaspoons espresso powder, and vanilla extract to the cream cheese. Beat until well combined.
- Then add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
- Heat the hot fudge sauce in the microwave for 30-60 seconds until it’s thin enough to drizzle.
- Layer the filling into the prepared crust, 1/3 at a time, followed by adding a couple of tablespoons of hot fudge sauce for each layer. Swirl with a knife.
- Refrigerate for 3-4 hours until the filling is completely set.
For the Topping:
- Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the borders of the mousse cake using a large open round tip.
- Garnish with sliced almonds. This dessert must stay refrigerated.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 570
- Sugar: 38g
- Sodium: 253mg
- Fat: 39g
- Saturated Fat: 15g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 5g