Layered Chocolate Cream Squares

  • 1 tbsp. (15 mL) instant coffee
  • 1 tbsp. (15 mL) water
  • 2 cups (500 mL) whipping cream
  • 3 tbsp. (45 mL) chocolate syrup
  • 3/4 cup (175 mL) powdered sugar
  • 48 purchased chocolate wafer cookies
  • grated chocolate for topping
  • In a small bowl, mix together instant coffee and water, stirring to dissolve. Pour whipping cream into a large mixing bowl and add the coffee mixture, the chocolate syrup and the powdered sugar. Beat with an electric mixer until the cream forms soft peaks. Stop beating just short of completely stiff or it will be difficult to work with.
  • In an 8-inch (20-cm) square baking dish, make a layer of chocolate wafer cookies, overlapping them just enough to cover the bottom of the dish almost completely. Spoon one-third of the chocolate cream over the cookies and spread it to cover. Make another layer of cookies and cover it with another layer of cream. And finally a third layer of cookies and all the rest of the cream (you're ending with the cream).
  • Sprinkle the top with grated chocolate. Cover tightly with plastic wrap and refrigerate at least overnight or for as long as 48 hours. As it sets, the cookies will soften so that you can cut the dessert into squares to serve.

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