Ingredients
1-1/2 cups semisweet chocolate chips2 cups heavy whipping cream2 tablespoons instant coffee granules2 tablespoons sugar1 teaspoon vanilla extract1 chocolate crumb or graham cracker crust (9 inches)Chocolate shavings, optional
Preparation
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
Garnish with chocolate shavings if desired. Store in the refrigerator.
