This frozen dessert combines your chocolate fix with a coffee kick.
Advertisement – Continue Reading Below
- 1 brick (8 oz.) cream cheese, softened
- 1 1/2 c. heavy cream, cold
- 1/4 c. unsweetened cocoa
- 1 tbsp. espresso powder
- 1 tsp. vanilla extract
- 1/2 c. sugar
- 1 pkg. chocolate wafer cookies
- 2 oz. melted dark or semisweet chocolate
Directions
-
- Step 1With mixer on
medium-high speed,
beat cream cheese,
cream, cocoa,
espresso powder,
and vanilla extract
until soft peaks form.
Gradually beat in
sugar until stiff
peaks form. - Step 2Line 8 1/2″-x-4 1/2″
loaf pan with plastic
wrap. Line bottom
and sides of pan
with cookies. Add
half of cream mixture
to pan; spread into
even layer. Top with
double layer of
cookies. Repeat with
remaining cream and another double layer
of cookies. (You may
not need to use all
cookies.) Cover pan
with plastic. Refrigerate overnight. - Step 3Remove plastic
from pan. Cover with
long serving platter. Invert cake onto
platter. Drizzle with
melted chocolate.
Serve immediately or
refrigerate, covered,
up to 2 days before
serving.
- Step 1With mixer on