- 4 ounces semi-sweet chocolate
- 2 cups heavy cream, divided
- ½ cup plus 1 tbsp. sugar divided
- 3 eggs
- 2 tsp instant coffee
- 1 tsp vanilla
- 1 pre-made graham cracker crust
Microwave chocolate until melted. Set aside. Combine 1 cup heavy cream, ½ cup sugar in saucepan. Cook until sugar is melted. Stirring constantly. Beat eggs. Temper hot cream into eggs. Pour back into saucepan. Stir constantly until thickened. Pour into mixture. Beat in chocolate, coffee and vanilla. Beat on medium for 2 minutes. Pour into crust. Refrigerate at least 3 hours.
Beat one cup cream 1 minute. Add 1 tbsp. sugar and 1 tsp vanilla. Beat until stiff peaks. Top each slice with whipped cream.