Double Espresso Chocolate Pie

Double Espresso Chocolate Pie

  • Preparation 40 min
  • Cooking 20 min
  • Chilling 4 h
  • Servings 8
Featured in RICARDO Magazine WINTER 2015
  • Vegetarian
  • Nut-free
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Categories

Ingredients

  • Crust

  • Filling

  • Mascarpone Cream

Preparation

  • Crust

  • Filling

  • Mascarpone Cream

Note from Ricardo

The pie will keep for 3 to 4 days in the refrigerator.

Just like whipping cream, mascarpone must be cold when whipped; otherwise it will curdle and split.

Personal Note