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.