Viennese Chocolate Mocha Freeze
8 squares Semi-Sweet Chocolate squares, divided
2 1/2 cups whipping cream, divided
1/2 cup MAXWELL HOUSE CAFÉ, Suisse Mocha Instant Coffee Beverage Mix
1 pkg (200 g) chocolate wafer cookies
MICROWAVE 7 squares chocolate with 1 cup (250 mL) cream on HIGH 2 to 3 minutes; stir until chocolate is melted. Stir in coffee powder until mixture is smooth. Cool to room temperature, stirring occasionally.
WHIP remaining cream; gently fold into chocolate mixture.
SPREAD 1/4 of the mousse onto bottom of a 9 in (23 cm ) springform pan. Layer 15 cookies over mousse. Repeat layers 2 times more ending with mousse layer. Freeze 4 hours or overnight. Let sit 30 minutes at room temp before serving.
MELT remaining chocolate & drizzle over cake.
1 comment:
Good laaaawdy woman -- I have to stop reading your blog. It's dangerous to my waistline!! I didn't think you could top last week's dessert - hmmm.....
~ shoey ~
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