Dan Bascombe's birthday happened to fall on a Friday, so he requested a mocha mousse pie. The Erratic Cook hadn't posted one of these so I took on the challenge.

Mocha Mousee Pie, in a cup

(Actually several cups, however, they were devoured by the staff before I could get a picture.)


2 cups of chocolate cookie crumbs

1/2 cup chopped up chocolate covered coffee beans. I used my mini food processor.

1/4 cup melted butter

Mix together and press into a pie plate. For today I scooped some into individual cups for ease of transportation. Reserve some of this for the topping.


6 squares of dark chocolate

1/2 cup of strong coffee

1/4 cup sugar

1 teaspoon each espresso and dark chocolate balsamic vinegar – optional

(I have been adding some wonderful vinegars to lots of my cooking, sweet and savory, I get them from the lovely On Tap oil and vinegar store here in Okotoks. They have so many great and different flavours.)

2 eggs

2 cups whipping cream add another 1/4 cup sugar

Melt the chocolate. Use a large metal bowl over a pot of simmering water. Once melted, mix in the coffee, sugar and vinegars. Mix well.

Cool this mixture. Once cooled add the 2 eggs mixing vigorously after each. If the mixture is too hot the eggs will cook, you don't want that!

While you are waiting for the mixture to cool, whip the cream, adding the sugar.

Now mix the chocolate mixture into the whipped cream.

Pour it all into the pie shell or into the individual cups as I did today. This can now go into the fridge for a couple hour or overnight.


Whip up another cup of whip cream, again adding a bit of sugar. Top the pie with whipped cream, sprinkle the reserved crumbs, and add some whole chocolate covered coffee beans for decoration.

Happy Birthday Dan. Enjoy!