Mix all ingredients with cracked ice in a blender and pour into a chilled wine glass of brandy snifter.

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Mix all ingredients, except ice cream, with cracked ice in a blender. Pour into a chilled glass and top with coffee ice cream.

Tips: Top with fresh whipped cream and chocolate shavings.

2 Tbsp light chocolate soymilk
1 Tbsp instant espresso powder or instant coffee granules
1 ounce semisweet or bittersweet baking chocolate
1 cup light chocolate soymilk
1 box (4-serving size) chocolate instant pudding
2 cups fat-free whipped topping

1. In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.

2. In medium bowl, beat 1 cup soy milk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes, until mixture is well blended and thickened.

3. Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes. Serve immediately or refrigerate until serving time.

TIPS: Top each with extra whipped topping, chocolate shavings and a chocolate covered coffee bean! Store any leftovers (yeah, right!) in the refrigerator.

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2 cups milk
5 Tbsp sugar
2 Tbsp cornstarch
1 Tbsp unsweetened cocoa
Pinch of salt
1 bar (3 1/2 oz) sweet dark chocolate with espresso, broken in pieces
1 tsp vanilla extract

1. Put milk, sugar, cornstarch, cocoa and salt in a medium saucepan and whisk to blend. Bring to boil over medium-high heat, stirring frequently with the whisk and going into the corners of the saucepan. Whisk while boiling for 1 minute.

2. Remove from heat and stir in chocolate and vanilla. When chocolate is melted, stir to thoroughly blend.

3. Scrape pudding into a bowl. Cover surface directly with plastic wrap to prevent a skin from forming. Chill at least 2 hours, or until cold. Divide into bowls and top with your favorite whipped cream. Enjoy!

Ingredients
Chocolate and Coffee Mousse
3 tablespoon of hot water
3 tablespoon of strong instant coffee
8 ounce of semisweet chocolate
1 2/3 cup of whipping cream
3 tablespoon of granulated sugar
Few coffee beans
Whipped cream

Chocolate Crumb Crust
2 cups of crushed Graham-crackers
1 tablespoon of cocoa powder
6 tablespoon of melted butter
3 tablespoon of icing sugar

Directions
Chocolate and Coffee Mousse
Start by dissolving the coffee in hot water then set aside and then melt the chocolate over low heat. Remove it from the heat and let it stand. Put the whip cream and stir it in the liquid coffee, sugar and whisk for 20 seconds. Stir the melted chocolate into the coffee mixture and continue to whisk away till it’s smooth. Pour the mousse into the chocolate crumb crust then refrigerate it for about an hour. For extra add the whipped cream and coffee beans.

Chocolate Crumb Crust
Start by preheating the oven to 350 °F. In a bowl and mix all the ingredients then with a fork, press the mixture into a pie plate. Finish by baking for about 8-10 minutes and then remove from the heat and let it stand for about 5-10 minutes before serving.

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