# What You’ll Need:
→ Chocolate Mocha Ganache
01 - 170 g semisweet or bittersweet chocolate chips
02 - 1 tablespoon unsalted butter
03 - 180 ml heavy whipping cream
04 - 1 tablespoon Pero powder or 2 teaspoons instant espresso powder (optional, for mocha flavor)
→ Crust
05 - 1 prepared 23 cm (9-inch) chocolate graham cracker or chocolate cookie crust
→ Mocha Cream Filling
06 - 226 g unsalted butter, softened to room temperature
07 - 300 g granulated cane sugar
08 - 1 teaspoon vanilla extract
09 - 32 g Pero powder or 12 g instant espresso powder
10 - 18 g unsweetened cocoa powder
11 - 4 large eggs
# How to Make It:
01 - Place chocolate chips and butter in a heatproof mixing bowl. In a small saucepan, heat the cream and Pero or espresso powder (if using) over medium-high heat until it just begins to boil. Remove from heat and pour over the chocolate and butter, ensuring they are fully submerged. Let stand undisturbed for 10 minutes. Whisk by hand until smooth and glossy. Pour approximately 120 ml of the warm ganache into the prepared chocolate crust and tilt gently to coat the bottom and sides. Refrigerate to set while preparing the filling. Reserve remaining ganache at room temperature for topping.
02 - In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 10 to 12 minutes until very pale and fluffy. Add the cocoa powder and Pero or espresso powder, then continue beating for 5 to 6 minutes. Add eggs one at a time, beating well after each addition. After the last egg, continue beating for 2 to 3 minutes until the mixture is silky and smooth. Beat in the vanilla extract.
03 - Spoon the mocha cream filling into the prepared crust over the set ganache layer and smooth the surface. Chill in the refrigerator for 3 to 4 hours until completely set. Before serving, gently rewarm the reserved ganache if necessary and drizzle or spread over the top for garnish.
