Ingredients
Crust:
- 8 ounces "chewy chocolate cookies"
- 1/2 cup finely chopped roasted almonds
- 1/2 teaspoon salt
- 5 tablespoons melted unsalted butter
Mocha Filling:
- 7 ounces mascarpone cheese
- 1/3 cup white granulated sugar
- 1/3 cup heavy cream, divided, plus 3/4 cup heavy cream, whipped semi-firm
- 1 heaping tablespoon instant espresso
- 5 ounces semisweet baking chocolate
Ganache:
- 1/2 cup heavy cream
- 2 tablespoons Pakistani rose petals
- 3/4 cup chocolate chips (both sweet and semisweet equally)
Whipped topping and Garnish:
- 1 cup whipped cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon almond extract
- Sliced almonds
- Rose petals
Crust preparation:
Directions
Pulverize cookies in food processor until fine crumbs. Add almonds, salt and butter. Press into 9-inch pie plate. Put in freezer for about 10 minutes to set.
Mocha filling preparation:
Beat mascarpone cheese and sugar together with mixer. In microwave heat half the heavy cream. Mix in espresso until dissolved. Add the espresso mixture and rest of heavy cream to cheese mixture. Melt baking chocolate in microwave. Stir into cheese/espresso mixture with spatula until just incorporated. Fold in whipped heavy cream. Pour into frozen/cold pie shell. Freeze for at least 20 minutes.
Ganache preparation:
Bring heavy cream to low simmer with rose petals; remove from heat and let steep for 10 minutes; strain out rose petals. Pour heavy cream over chocolate chips in small bowl
Stir until melted and glossy. Set aside to cool. When pie is frozen enough pour ganache evenly over top and smooth with spoon. Refrigerate until ready to garnish.
Whipped topping and garnish:
Beat cream, sugar, almond extract until semi-stiff peaks. Top pie with whipped topping (piped) and garnish with sliced almonds and rose petals.
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By angelkiss811_72...
Forest Hills, NY
on May 29, 2010
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I noticed the other reviewers left the rose petals out of the recipe when they made it, but I think that is a mistake as the rose flavour is what makes this pie so unique. It is otherwise sort of like a chocolate mousse type of pie and really good, but for that extra something you need to make the whole recipe without leaving stuff out!
I couldn't find rose petals per say, but, if you go to any Middle Eastern or Israeli grocery (and even in the international aisle of some regular grocery stores you will find something called Rose Water, which is basically a liquid infused with rose petals. It looks just like plain clear water, but has the distinct taste and aroma of sweet rose petals. I used a little bit of this in the ganache for the rose essence and it was great. The first time I think I put too much liquid in which interfered with the ganache solidifying properly, but I reduced the amount to about one tablespoon and it was perfect.
You get the rich chocolate and marscapone, the crunchy crust, and then this wonderful taste and aroma of sweet rose petals which really makes this pie totally different than anything else I've tried. Good bet for dessert! I guess if you don't like the taste/smell of roses leave it out, but you should try it out and taste the ganache with it. if you don't like it you can always leave it out and make a new ganache...ganache is ridiculously easy to make.
FYI- the rose water is good for other things too, like, put some in freshly made ice tea for a middle eastern flair, its really good. it's used in alot of Israeli and middle eastern cooking.
By rosiemarie14_69...
San Francisco, CA
on July 25, 2008
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This was a hit! I left out the rose pedals and didnt know what kind of cookies to get so I used oreos and left out some of the butter in the crust. It was delicious and I would definitely make it again.
By mariafricano1_6...
mundelein, IL
on November 22, 2007
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I made this for dessert on Thanksgiving. I received rave reviews from my guests, who actually asked for the recipe. I made a few adjustments to the recipe including leaving out the rose petals and using a mixture of semi-sweet and bittersweet chocolate chips for the ganache. I will make this again, it was wonderful!
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