Mocha Cream and Cookies

“This comes from the Australian supermarket magazine Recipes+. I haven't made it, but know it will work as it is a variation of Chocolate Ripple Cake which I have posted previously. I would use the 2 tablespoons of liqueur, but that's me! and note that an Aus tablespoon contains 4 teaspoons.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon instant coffee granules
  • 250 g chocolate cookies, Aussies use chocolate ripples
  • 300 ml whipping cream
  • 1 -2 tablespoon coffee liqueur
  • grated chocolate, to serve

Directions

  1. Dissolve coffee in 100ml boiling water, cool. Process the cookies to medium crumbs. Beat cream to soft peaks, fold through the liqueur.
  2. Divide 1/3 of the cream between 4 dessert glasses; add half the crumbs. Drizzle with half the coffee. Repeat the layers, finishing with cream.
  3. Chill for at least 3 hours to allow the cookies to soften. Serve garnished with the grated chocolate.

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