Mocha Cream And Cookies Recipe

Indulge in these delightful Mocha Cream & Cookie Dessert Cups! Inspired by a classic Australian chocolate ripple cake, this recipe layers creamy coffee-infused whipped cream with crunchy cookie crumbs for a heavenly treat. Perfect for a sophisticated dessert or a special occasion, these individual cups are easy to make and even easier to devour. Get ready for a flavor explosion – the rich mocha flavor combined with the buttery cookie crumbs is simply irresistible!

Prep Time 20 mins
Cook Time 10 mins
Calories 531.7 kcal
Protein 11g
Rating 5.0 (3 Reviews)
Mocha Cream And Cookies

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mocha Cream And Cookies

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How to Make Mocha Cream And Cookies

  1. Dissolve 2 tablespoons instant coffee granules in 100ml of boiling water. Allow to cool completely.
  2. Crush 150g of your favorite cookies into medium-sized crumbs using a food processor or ziplock bag and rolling pin.
  3. In a chilled bowl, beat 300ml heavy cream with 2 tablespoons of coffee liqueur (optional) until soft peaks form. Be careful not to overwhip.
  4. Divide 1/3 of the whipped cream evenly among four dessert glasses or small jars.
  5. Top with half of the crushed cookies.
  6. Drizzle with half of the cooled coffee mixture.
  7. Repeat layers: cream, cookies, coffee.
  8. Finish with a layer of whipped cream.
  9. Refrigerate for at least 3 hours (or preferably overnight) to allow the cookies to soften and the flavors to meld.
  10. Before serving, garnish with 2 tablespoons of grated chocolate.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

82g

Fat

95g

Carbs

16g