Frozen Mocha Velvet Lush

Name: Frozen Mocha Velvet Lush
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 3 tablespoons butter, softened; 1/3 cup white sugar; 1/4 cup flour; 2 tablespoons cocoa; 1 teaspoon instant coffee granules, crushed into powder; 1 large egg; 1/2 teaspoon vanilla; 3 cups semisweet chocolate, chip; 2 teaspoons instant coffee granules, crushed into powder; 1/4 cup butter; 3/4 cup hot water; 2 teaspoons vanilla or 2 teaspoons Kahlua; 2 large eggs; 1/4 cup icing sugar; 2 cups whipped cream; 1/2 cup whipping cream; 4 semi-sweet chocolate baking squares

Submitted by Pamela

"Based on the recipe "Velvet Lush" from Company's Coming "Chocolate Everything" Cookbook. I changed a few things and came up with this. Time does not include chill time."

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photo by Pamela

Ready In:: 45mins
Ingredients:: 17
Serves:: 12

ingredients

Chocolate Coffee Crust
3 tablespoons butter, softened
¹⁄₃ cup white sugar
¹⁄₄ cup flour
2 tablespoons cocoa
1 teaspoon instant coffee granules, crushed into powder
1 large egg
¹⁄₂ teaspoon vanilla
Filling
3 cups semisweet chocolate, chip
2 teaspoons instant coffee granules, crushed into powder
¹⁄₄ cup butter
³⁄₄ cup hot water
2 teaspoons vanilla or 2 teaspoons Kahlua
2 large eggs
¹⁄₄ cup icing sugar
2 cups whipped cream
Chocolate Glaze
¹⁄₂ cup whipping cream
4 semi-sweet chocolate baking squares

directions

For the Crust:
Measure all 7 ingredients into a small bowl.
Beat with a spoon until smooth.
Spread evenly into a greased 9 inch springform pan.
Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
Cool.
For the filling:
Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
Beat in 1 egg at a time.
Add icing sugar and beat well.
Cool completely.
Beat whipping cream until stiff.
Fold chocolate mixture into whipped cream.
Pour over cooled crust.
Chill at least 2 hours before glazing.
For glaze:
Heat whipping cream in a small sauce pan on low.
Add chocolate, stirring consistantly, until melted and smooth.
Pour over cooled cake, letting some drip down the sides.
Freeze 6 hours before serving or overnight.
Thaw slightly to cut.
Garnish with chocolate curls or chocolate covered coffee beans if desired.

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Reviews

Lush and lovely! This made for a wonderful summer dessert with great taste and great presentation! I followed through as directed using pure vanilla but next time around going to assure I have some Kahlua. While this made for one of my summer desserts it is a lovely dessert that would make any special occasion all the more special. Thank you Pamela for another great dessert.

Gerry