♥Mocha Cream Chocolate Mousse for that special guy on Father's Day♥

These are good, really good! The little ones don't like the coffee taste so if I'm baking for them, I use chocolate milk! Perfect substitution! If you don't have serving pieces as shown in the photo individual au gratin dishes work just as well. Make your coffee loving dad or grand-dad something special to end the meal on his big day. He's gonna l♥ve it!

Crust
7 ounces Oreo cookies (about 17)
4 tablespoons butter, melted

Filling
1/2 cup hot brewed espresso or strong coffee
1/2 cup boiling water
2/3 cup plus 1 Tbsp. sugar
1 envelope unflavored gelatin (1 Tbsp.)
2 cups heavy cream
1/4 cup sifted cocoa powder
1 large block semisweet chocolate (8 oz.)

Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.

Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.

In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.

Before serving, whip 1 cup cream with 1 tablespoon of sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie. If you don't want to fuss with the chocolate curls, I've used chocolate jimmies in a pinch with just a light powdering of instant Swiss Mocha coffee.

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