Mocha Cream Pie

Ingredients

• 7 ounces chocolate sandwich cookies ( 17)
• 0.3 cup cocoa powder sifted
• 1 Tbsp gelatin powder unflavored
• 2 cups heavy cream 
• 8 oz block semisweet chocolate 
• 0.5 cup strong coffee decoction hot brewed
• 0.7 cup sugar 
• 4 tablespoons butter unsalted melted
• 0.5 cup water boiling

Equipment

• food processor
• bowl
• oven
• peeler
• pie form

Directions

1. Make crust: Preheat oven to 350F. Finely grind cookies in a food processor.
2. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes.
3. Bake until set, 10 to 12 minutes. Cool on a rack.
4. Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved.
5. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
6. In a bowl, whip 1 cup cream until thickened.
7. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture.
8. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
9. Before serving, whip 1 cup cream with 1 Tbsp. sugar.
10. Spread on pie. Using a peeler, shave chocolate curls onto pie.