This no bake dessert layers together Oreo and graham cracker crust, coffee cream filling center, and a coffee whipped cream topping.
Yield: four 4 oz jars and four 12.5 oz jars
In a food processor, pulse together graham crackers and Oreo cookies until finely ground. Transfer to a clean bowl and mix in cocoa powder and sugar. Add melted butter and stir graham cracker mixture is moist.
Divide mixture between serving jars. (*1 Tbsp for 4 oz jar and 3 Tbsp for 12.5 oz jar) Use a muddler or a tart dough tamper to evenly press the crust into the bottom of the jar. Keep chilled in the fridge while you prepare mousse.
Line a baking pan with plastic wrap, making sure all the sides of the tray are covered. Set aside.
In a medium saucepan, mix together milk and instant espresso powder. Set over medium heat.
In a small bowl, whisk together sugar, cornstarch, and salt. Add mixture to milk. Stir constantly until milk mixture comes to a boil and has thickened. Remove from heat.
In a large bowl, whisk egg yolks. As you whisk yolks, slowly pour in heated milk mixture. Continue to whisk until all the milk has been added to the yolks. Pour yolk-milk mixture back to the saucepan. Set over medium heat and stir constantly until mixture comes to a boil.
If desired, strain mixture through a fine sieve and into a clean bowl. Otherwise, simply transfer mixture to a clean bowl. Add coffee liqueur. Add butter 1 tablespoon at a time. Stir until butter is incorporated before adding the next tablespoon. Stir coffee cream until all of the butter has been incorporated.
Pour the hot cream into the prepared plastic wrapped sheet pan. Spread evenly. Cover with plastic wrap, allowing plastic wrap to touch custard. Freeze for 10-15 minutes until the cream has cooled to room temperature. Remove from freezer and distribute among crust lined jars. Place plastic wrap directly on top of cream. Let chill in the fridge for at least an hour to set.
1. Combine chilled heavy cream, powdered sugar, and instant espresso powder. Whisk to medium-stiff peaks. Fold in chopped espresso beans. Spread whipped cream over coffee cream. Sprinkle with additional chopped chocolate covered espresso beans for garnish. Serve immediately or cover jar and keep chilled until ready to serve. Keeps for 3 days.
COFFEE CUSTARD ADAPTED FROM MARTHA STEWART'S PIES AND TARTS