Ingredients for Mocha Cream And Cookies
- Instant Coffee Granules
- Chocolate Cookies
- Whipping Cream
- Coffee Liqueur
- Chocolate
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How to Make Mocha Cream And Cookies
- Dissolve 2 tablespoons instant coffee granules in 100ml of boiling water. Allow to cool completely.
- Crush 150g of your favorite cookies into medium-sized crumbs using a food processor or ziplock bag and rolling pin.
- In a chilled bowl, beat 300ml heavy cream with 2 tablespoons of coffee liqueur (optional) until soft peaks form. Be careful not to overwhip.
- Divide 1/3 of the whipped cream evenly among four dessert glasses or small jars.
- Top with half of the crushed cookies.
- Drizzle with half of the cooled coffee mixture.
- Repeat layers: cream, cookies, coffee.
- Finish with a layer of whipped cream.
- Refrigerate for at least 3 hours (or preferably overnight) to allow the cookies to soften and the flavors to meld.
- Before serving, garnish with 2 tablespoons of grated chocolate.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
82g
Fat
95g
Carbs
16g