Coffee Mousse Pie ( Eggless Desserts Recipe)
by Tarla Dalal
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Coffee and chocolate is a fabulous and sophisticated combination that adults seem to love by instinct. The coffee mousse on coconut crust highlights this wonderful combination. A soft coffee-chocolate mousse flavoured with honey, and set on a crunchy coconut crust… doesn’t that sound heavenly! a pleasing garnishing of castor sugar and cocoa powder makes the dessert look very appealing too.
- Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.
- Spread and press the mixture at the base of a 175 mm. (7") loose-bottomed cake tin.
- Refrigerate for atleast 30 minutes.
- Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 50 seconds. Remove and mix well until no lumps remain.
- Strain the mixture using a sieve and keep aside.
- Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
- Add the chocolate-milk mixture and fold gently.
- Add the coffee mixture and fold gently. Keep aside.
- Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife.
- Refrigerate for 2 to 3 hours hour or till the mousse sets.
- Demould the pie and garnish with castor sugar and cocoa powder.
- Cut into 6 equal wedges and serve chilled.
- You can also melt the chocolate-milk mixture on a double boiler.
Nutrient values (Abbrv) per wedge
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