- 1 cup heavy cream
- 5 tablespoons maple syrup (preferably dark)
- 2 1/2 teaspoons instant coffee
- 10 ounces chopped dark chocolate (50 to 60 percent cacao)
- store-bought graham-cracker crust
In saucepan, bring cream, syrup, coffee and a pinch salt to boil over medium. Add chocolate; turn off heat. Let sit 1 minute, then whisk to blend. Pour into crust. Chill until firm, 4 hours.