Double Espresso Chocolate Pie | RICARDO

Ingredients

• 375 ml (1 ½ cups) chocolate cookie crumbs
• 30 ml (2 tbsp) sugar
• 75 ml (1/3 cup) unsalted butter, melted
• 180 ml (¾ cup) sugar
• 45 ml (3 tbsp) cornstarch
• 2 eggs
• 2 egg yolks
• 310 ml (1 ¼ cups) milk
• 125 ml (½ cup) espresso or strong coffee, warm
• 200 g (7 oz) milk chocolate, chopped
• 28 g (1 oz) milk chocolate, chopped
• 45 ml (3 tbsp) espresso or strong coffee, warm
• 125 ml (½ cup) whipping cream
• 125 ml (½ cup) mascarpone cheese, cold
• 60 ml (¼ cup) icing sugar