Melt the semi-sweet chocolate chips in a medium saucepan over low to medium heat, stirring frequently until silky and smooth. Allow to cool for about 10 minutes.

Combine 2 tablespoons of hot water with the instant coffee granules in a medium bowl. Let sit for 2 minutes to dissolve.

Whisk together the coffee mixture, sour cream, sugar, and vanilla extract until smooth. Gradually blend in the cooled melted chocolate.

Spread the chocolate filling evenly into the pre-made chocolate pie crust. Cover loosely with plastic wrap and refrigerate for at least 1 hour.

In a separate bowl, whip together the heavy whipping cream, powdered sugar, and cocoa powder until stiff peaks form, around 3 to 5 minutes.

Once set, dollop the whipped cream mixture on top of the chocolate filling and gently spread it. Garnish with mini chocolate chips.

Freeze the pie for at least 6 hours to ensure it is thoroughly chilled and set.

After freezing, let the pie sit for a few minutes before slicing. Serve straight from the freezer.