Chocolate and coffee cream pie

Ingredients:

Filling:

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 2 tbsp (30 g) butter
• 2 tablespoons coffee liqueur
• 1 tsp vanilla extract
• 300 g chopped dark chocolate
• 1 ready-made chocolate pie crust, 23cm in diameter.

Coffee topping with whipped cream:

• 1.5 cups heavy cream
• 1/4 cup chocolate-hazelnut spread, such as Nutella
• 1 tbsp. instant espresso or coffee
• 1 tbsp. sugar
• 2 tsp vanilla extract
• Puffed rice (breakfast cereal), for garnish

Preparation:

1. For the filling: In a small saucepan, heat the cream over medium-low heat.
   
   Once hot, stir in the corn syrup, butter, coffee liqueur, vanilla extract, and chocolate. Whisk until all ingredients are fully incorporated and the mixture is smooth and silky. Remove from heat and pour over the prepared chocolate base.
   
   Refrigerate until completely cooled and the cream sets, about 1 hour.
2. For the top: In a large, chilled metal bowl, combine the cream, chocolate-hazelnut spread, instant espresso, sugar, and vanilla extract. Beat with a hand mixer until stiff peaks form.
3. Spoon the coffee whipped cream over the filling. Use a spatula to smooth it out so the filling is completely covered. Refrigerate until serving. Before serving, sprinkle the pie with puffed rice pudding, divide among servings, and serve.