Mocha Cream Cheese Pie

Ingredients

1-1/2 c graham crumbs
1/4 c granulated sugar
4 T melted butter

1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 c kahlua
1 T water
3 T unsweetened cocoa (dutch processed is best)

1 c heavy cream
1/4 c confectioners' sugar
1 T sour cream or creme fraiche

Combine the first 3 ingredients until thoroughly moistened.  Press into a 9" pie dish, making sure to firmly work up the sides and the bottom.  Chill in refrigerator while you make the filling.

In a small microwaveable cup heat Kahlua and water for 20 seconds. Remove from microwave and add the cocoa.  Whisk until combined and no lumps.

In a bowl of a stand mixer fitted with a whisk attachment, add cream cheese and beat on medium-high speed for one minute. Reduce speed to low and slowly add sweetened condensed milk. Raise the speed and continue to beat for another minute. Reduce speed to low and add in Kahlua/chocolate mixture. Raise the speed and beat for 1 more minute scraping down sides.  Pour into chilled crust and place back in refrigerator for at least 2-3 hours.

Before serving, beat heavy cream, confectioners' sugar and sour cream until stiff peaks form. Dollop on top of pie and it's ready to serve.

Enjoy!

Kahlua Cocoa Balls

I looked at a few recipes and didn't like any one 100%, so I took the things I did like and added my own touch and this is what I came up with.  These are better made at least 2-3 days ahead; 1 week is best.  Gives all the flavors time to marry.

Ingredients:

2 c graham crumbs
1 c confectioners' sugar
1/3 c unsweetened cocoa
10 oz. finely chopped bittersweet chocolate
1/3 c Kahlua mixed with 1 T espresso powder
1/4 c dark corn syrup

Heat the Kahlua and the espresso powder in a microwave safe bowl for 15 seconds.  Stir until espresso powder is dissolved. Mix all ingredients in a large bowl with your hands until they are totally blended and come together. The dough should be just moist enough to hold its shape; not crumbly. If mixture is too crumbly, add another tablespoon of corn syrup.  In another bowl sift some unsweetened cocoa.  Roll each ball into the cocoa and store in an airtight container for 2-3 days before serving.