Coffee Mousse Pie ( Eggless Desserts Recipe)

by Tarla Dalal

Added to 157 cookbooks
This recipe has been viewed 8501 times

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.

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Setting Time: 2 to 3 hours.
Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 6 wedges
Show me for wedges

Ingredients

For The Coconut Crust
1 1/2 cups grated fresh coconut
3 tbsp butter
3 tbsp brown sugar

For The Coffee Mousse
2 cups roughly chopped milk
1/2 cup milk
1 1/2 tbsp powdered sugar
3 cups beaten whipped cream
1 1/2 tbsp coffee powder dissolved in warm water

For The Garnish
castor sugar and for dusting

Method
For the coconut crust

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.

For the coffee mousse

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.

How to proceed

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.

Handy tip: