What You Need:
(Makes: 6-8 servings)
1 unbaked pastry shell (9 inches)
1 jar (7 ounces) of marshmallow crème or fluff
1 cup (6 ounces) of semisweet chocolate chips
1/4 cup of butter, cubed
2 ounces of unsweetened chocolate
2 tablespoons of strong brewed coffee
1 cup of heavy whipping cream, whipped
For the Topping:
1 cup of heavy whipping cream
2 tablespoons of confectioners' sugar
Chocolate curls*, Optional
What to Do:
STEP 1) Preheat the oven to 450 degrees. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes. Cool on a wire rack.
STEP 2) Meanwhile, in a heavy saucepan, combine marshmallow crème or fluff, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
STEP 3) For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate at least 3 hours before serving. Garnish with chocolate curls if desired.
STEP 4) Happy Valentine’s Day & Enjoy!
*Note: For quick chocolate curls; use a vegetable peeler to "peel" curls from a solid block of chocolate. To keep the strips intact, allow them to fall gently onto a plate or a single layer of waxed paper. If you get only shavings, your chocolate may be too hard, so warm it slightly.