A delicious American dessert, Mocha Cream Pie is a rich combination of chocolate, coffee and rum.
3 oz. dark cooking chocolate
4 tablespoons strong black coffee
2 tablespoons rum
16 fl. oz. Creme Patissiere
9-inch Flan Case made with rich shortcrust pastry, baked blind and cooled
5 fl. oz. double cream , stiffly whipped
Place the chocolate, coffee and rum in a small saucepan and place the pan over low heat. Melt the chocolate, stirring constantly. As soon as the chocolate has melted, remove the pan from the heat. Set it aside to cool slightly.
In a medium-sized mixing bowl, combine the chocolate mixture and the Creme PStissiere. Place the bowl in the refrigerator and chill for 2 hours.
Remove the bowl from the refrigerator and spoon the chocolate mixture into the pastry case, spreading it out evenly with a flat-bladed knife.
Decorate with the whipped cream and serve immediately.