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White Chocolate Coffee Mousse Cookie Pie

  • Cookie Crust
  • 1 1/4 cups regular flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 large egg, at room temperature (put it in warm water to hasten)
  • 1 cup mini semi-sweet chocolate chips (or white chocolate chips)

Preheat oven to 350 F degrees. Lightly butter (or spray) a 9" pie plate. Mix together the flour, cocoa powder and soda in a small bowl. In a different bowl, cream butter with sugars. Add in the egg. Add in the flour mixture and chocolate chips and stir (by hand) until a stiff, well blended dough is achieved. Press dough evenly into the bottom and sides and lip-edge of the pie plate, making sure the bottom is not too thick, as it will rise. Chill in the refrigerator for 15 minutes. Bake for 17-20 minutes. Set aside to cool to room temperature. It may seem a little puffy when it comes out of the oven - it may resemble a giant pie-shaped brownie with no space for filling. That's okay. It will sink a little as it cools, and will sink again under the weight of the filling, to become a more brownie-like texture. This is good. This is the way it's supposed to be. Filling 2 cups heavy cream 1 7g envelope of unflavoured gelatin (like Knox brand) 8 oz white chocolate, coarsely chopped 1 1/2 teaspoons instant coffee Place the white chocolate in the top of a double boiler over a medium-low heat. In a separate pan, heat 1 cup of the cream to an almost-simmer. Add instant coffee. Pour the hot coffee-cream over the softening chocolate and whisk gently. Cover, turn off the burner, and let stand for a few minutes. Pour another 1/4 cup of cream into a cup or bowl. Sprinkle gelatine over the cream and let soften. after five minutes or so, stir the gelatin-cream (which will be lumpy-bumpy) into the hot coffee-cream & chocolate mixture, and whisk thoroughly. Let cool, uncovered (do not refrigerate, as it will "set" the gelatin too quickly) until lukewarm. Whip the remaining 3/4 cup of cream until peaks form. Gently whisk in half of the cream to the warm filling mixture to lighten it. Then gently fold in the remaining cream. The texture will vary, depending on temperature, but it will eventually set up properly! Pour, spoon or scrape the mixture into the cooled cookie crust. Refrigerate for at least 3 hours to set. Garnish with chocolate scrolls or a sifting of cocoa powder, or a squirt of chocolate syrup. If you have too much filling for the crust, pour it into little dessert cups, chill and serve just as white-chocolate coffee mousse.

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