Mocha Fudge Cupcakes {Small Batch}

Source - http://blog.dollhousebakeshoppe.com/2012/05/mocha-fudge-cupcakes-small-batch-yield.html

Yield:  8 standard or 2 dozen mini cupcakes

Ingredients

Chocolate Fudge Cupcakes 

2/3 cup granulated white sugar

1/2 cup plus 1 tablespoon all-purpose flour

1/3 cup dutch process cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar

1 large egg

2 1/2 tablespoons vegetable oil

3/4 teaspoon vanilla extract

3/4 teaspoon espresso powder

1/3 cup boiling water

Chocolate Espresso Buttercream Frosting

1/2 cup (1 stick) butter, softened

2 cups powdered sugar

1/2 cup cocoa powder, unsweetened

1 tablespoon espresso powder

4-6 tablespoons cream, half & half or milk

1 teaspoons pure vanilla extract 

Chocolate Glaze Drizzle

1/4 cup semi-sweet chocolate chips

1 tablespoon unsalted butter

1 teaspoon light corn syrup

1/8 teaspoon pure vanilla extract

Vanilla Espresso Buttercream Frosting

1/4 cup (1/2 stick/4 tablespoons) butter, softened

1 cup powdered sugar, sifted

1 tablespoon cream, half & half or milk

1/2 teaspoon pure vanilla extract (use imitation vanilla for a pure white color)

1/4 teaspoon espresso powder

pinch salt (omit if using salted butter) 

Garnish

chocolate covered espresso beans

Directions 

Prepare Cupcakes:

Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.

In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare Chocolate Espresso Frosting:

Sift together powdered sugar and cocoa, set aside. With an electric mixer, beat butter on medium speed until smooth. Add vanilla. Alternately beat in sugar/cocoa mixture and cream until smooth. Beat on medium speed for about 3 minutes, until light and fluffy. Add more cocoa powder or cream if needed, until you have reached your desired consistency.

Prepare Chocolate Glaze:

Microwave chocolate, butter and corn syrup in a microwave safe bowl/cup on 50% power for 30 second intervals, stirring every 30 seconds until smooth (or melt in a small saucepan over low heat). Stir in vanilla. Pour glaze into the corner of a small plastic sandwich bag and seal. Set aside.

Prepare Vanilla Espresso Buttercream:

With an electric mixer, beat butter on medium speed until smooth. Gradually beat in powdered sugar and cream until smooth. Add vanilla, espresso powder and salt. Beat on medium speed for about 3 minutes until light and creamy. Place in a decorating bag fitted with a small star tip if desired.

Assemble:

Frost completely cooled cupcakes with chocolate espresso buttercream. Snip a tiny piece off of the corner of the bag of chocolate glaze and drizzle on top of frosting. Pipe a little swirl of vanilla espresso frosting on top. Finish cupcakes with a chocolate covered espresso bean for garnish.

Mocha Shortbread Cookies

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

Mocha-Chip-Fudge Cheesecake

Source - http://kitchensimplicity.com/mocha-chip-fudge-cheesecake/

My springform pan is almost 10 inches and it worked fine for this recipe. I just didn’t press the crumbs as far up the sides of the pan.

Crust

• 2 cups chocolate wafer cookie crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted

Combine cookie crumbs and sugar, stir in butter until evenly coated. Press into the bottom and approximately 2 inches up the sides of a 9 inch springform pan.

Mocha Chip Filling

• 3 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 4 eggs
• 1/3 cup heavy cream
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla
• 1 cup mini semi-sweet chocolate chips, divided

Beat together cream cheese and sugar until smooth and creamy. Beat in flour until well combined. At low-speed, beat in eggs just until combined.

Mix together cream and instant coffee. Let sit for 1 minute, stir to dissolve. Add to cream cheese mixture along with vanilla. Stir just until evenly distributed. Stir in 3/4 cup chocolate chips.

Pour cream cheese mixture into crust. Sprinkle with remaining 1/4 cup chocolate chips.

Bake at 325ºF for 50-60 minutes or until centre is almost set. Let cool completely at room temperature.

Mocha Fudge Topping

• 6 oz. (1/2 of 12 oz. package) semi-sweet chocolate chips
• 1 teaspoon instant coffee granules
• 1/4 cup heavy cream

Put all ingredients in a bowl and microwave for 1 minute at 50%. Stir until chocolate is melted and mixture is smooth. Spread on top of cooled cheesecake.

Cover cheesecake with foil and refrigerate overnight.

To serve: Let stand at room temperature for 30 minutes. Warm a sharp knife under hot tap water, wipe it dry with a clean kitchen towel and cut one slice. Rinse it clean under hot tap water and repeat.

Makes: 14 servings

Salted Caramel Mocha Hot Chocolate

Source - http://willowbirdbaking.com/2011/11/28/foodbuzz-24x24-the-make-ahead-holiday-breakfast-party-recipe-salted-caramel-mocha-hot-chocolate/

Recipe by: Willow Bird Baking, inspired by Savory Sweet Life, adapted from Martha Stewart (caramel and cream) and TLC
Yield: 2 big mugs of hot chocolate

I can’t really quantify how buttery, caramelly, chocolatey, and delicious this Salted Caramel Mocha Hot Chocolate is, so let me just say: mmmmmm. I don’t like coffee, but in this recipe it’s there to add richness and balance, and isn’t the dominant flavor. The recipe is designed to be completed mostly in advance, making it lovely for a holiday morning breakfast — or anytime you’re in a festive mood. Also, don’t be afraid of caramel. This recipe includes temperatures, and as long as you use a candy thermometer, you’ll be great!

Mocha Hot Chocolate Ingredients:
1 1/2 cups milk
1/2 cup brewed coffee
2 tablespoons semi-sweet chocolate chips
2 tablespoons bittersweet chocolate chips (I love Ghirardelli 60% cacao)
2 tablespoons sugar

Caramel Sauce and Cream Ingredients:
3/4 cup sugar
1/8 cup water
3/4 cup heavy cream
1/8 cup creme fraiche or sour cream
1/4 teaspoon pure vanilla extract
Pinch of coarse salt

Directions:
1 to 3 days in advance: Make the hot chocolate and the caramel. First, heat the milk, coffee, chocolate, and sugar in a saucepan over medium heat, whisking constantly until it comes to a boil. Remove it from the heat and whisk it to ensure it’s fully combined. Pour it into a bowl and let it cool, stirring periodically, before covering it and refrigerating it. 

Make caramel sauce: Prepare an ice-water bath and set a heavy bowl in it. Heat the sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves (don’t stir at all, or crystals will form and make your caramel grainy). Use a pastry brush to wash down sides of pan often to prevent crystals from forming. When the sugar starts to turn amber, you can swirl a couple of times to ensure it’s caramelizing evenly.

Cook until the sugar turns a dark amber (definitely use a candy thermometer here! You’re looking for it to read about 345 degrees), 5 to 7 minutes more. Immediately remove from heat, and slowly whisk in 1/2 cup cream (reserve the rest of the cream in the fridge). It will bubble up when you do this, so be careful. Return the caramel to medium heat, whisking and heating until the sugar melts completely and the mixture boils.

Remove the pan from the heat and pour the caramel into a bowl set in an ice-water bath. Let the caramel cool, stirring often, for 10 minutes. Whisk in creme fraiche or sour cream, vanilla, and salt. Cover and refrigerate this.

The morning of: Reheat the chocolate mixture in a saucepan over medium heat on the stove (or for a couple of minutes in the microwave), stirring often. In the meantime, whip your remaining 1/4 cup cream in a cold bowl to stiff peaks. 

Coat the sides of two mugs with caramel sauce, reserving a little over half of it. Gently fold most of the rest of the caramel sauce into your whipped cream (reserving a little to drizzle on top). Fill caramel coated mugs with mocha hot chocolate. Top with caramel cream and drizzled caramel. Serve immediately.

Peppermint Mocha Frappucino Cookies

Source - http://www.keepitsweetblog.com/peppermint-mocha-frappucino-cookies/

Makes 5 dozen cookies

Ingredients

1/2 cup (1 stick) unsalted butter
8 ounces semi-sweet chocolate
5 ounces unsweetened chocolate
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs at room temperature
1 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoons vanilla
3 TB espresso (very strong)
1 cups semi-sweet chocolate chips
1 up peppermint crunch baking chips (if you can’t find these, substitute crushed candy cane)

Directions

Melt butter and chocolates, set aside
Whisk flour, baking powder and salt, set aside
Beat eggs, sugar and vanilla
Mix in coffee
Mix in melted chocolate mixture
Stir in flour mixture
Stir in chocolate chips and peppermint baking chips
Chill dough in refrigerator 4 hours or overnight
Pre-heat oven to 350 degrees
Use a cookie dough scoop or tablespoon to scoop dough onto a baking
sheet lined with parchment paper, about 1 ½ tablespoon each
Bake for 8-10 minutes or until cookies puff up and no longer look wet

12-Layer Mocha Cake

Source - http://www.epicurious.com/recipes/food/views/Twelve-Layer-Mocha-Cake-350916

Ingredients

For cake layers:

• 4 large egg yolks at room temperature 30 minutes
• 2 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract
• 3/4 cup sugar, divided
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large egg whites at room temperature 30 minutes

For soufflélayers:

• 6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
• 1/4 cup water
• 5 large eggs, separated, at room temperature 30 minutes
• 1/4 teaspoon salt
• 1/2 cup sugar, divided
• 1 tablespoon unsweetened cocoa powder

For meringue layers:

• 2/3 cup hazelnuts (3 1/2 ounces)
• 3 large egg whites at room temperature 30 minutes
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar

For syrup:

• 1/3 cup water
• 2 tablespoons sugar
• 1 teaspoon instant-espresso powder

For filling:

• Coffee and mocha buttercreams

• Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

Preparation

Make cake layers: 
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.

Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.

Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.

Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.

Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Prepare soufflé layers while cake bakes:
Line second sheet pan with parchment paper.

Melt chocolate with water, then cool to lukewarm.

Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.

Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.

Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.

Bake soufflé layers: 
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.

Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Make meringue layers: 
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.

Reduce oven to 250°F.

Finely chop nuts.

Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.

Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.

Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.

Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.

Make syrup and assemble cake: 
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.

Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream.

Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.

Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.

Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.

Cooks’ notes: 

•Cake, soufflé, and meringue layers can be baked 1 day ahead of assembly and kept, wrapped in plastic wrap, at room temperature. 
•Assembled cake can be chilled up to 2 days.

Double Chocolate Mocha Crunch Cupcake

Source - http://www.bakersroyale.com/cupcakes/double-chocolate-mocha-crunch-cupcake/comment-page-1

Makes 12 Cupcakes

Chocolate cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup crushed Whoppers

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. Fold in crushed Whoppers. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Chocolate Swiss Meringue
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, melted and cooled 

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium  high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled chocolate and mix to combine. 

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. 

Assembly
1. Frost cooled cupcakes. Freeze frosted cupcakes for ten minutes. Drizzle chocolate pour over chocolate frosting (reheat chocolate pour in microwave as needed to keep pouring consistency). Sprinkle crushed Whoppers on chocolate sauce. Finish with a small swirl of frosting and a Whopper.

Crust:

• 30 chocolate cookie wafers
• 4 tablespoons (1/2 stick) butter, melted and cooled

Filling:

• 1 quart coffee ice cream

Ganache Topping:

• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don’t have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.

Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.

Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.

Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.

To assemble, remove coffee ice cream from the fridge and transfer to a large mixing bowl. With a wooden spoon or a spatula, stir the ice cream so that it is spreadable (but not liquid-y). Quickly spread the ice cream into the chilled crust in an even layer. If the ice cream looks melted, place back in freezer until solid before proceeding. Pour the warm ganache over the ice cream and tilt pan to cover evenly. Transfer pie to a flat surface in the freezer and chill for at least 3 hours.

Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.