This recipe is taken from the 2005 Milk Calendar. A take on a traditional and delectable Italian dessert made easy with everyday ingredients.
- Prep: 20 min - 25 min
- Refrigeration: 1 h
- 1 1/4 cups (310 mL) 35 % cream
- 2 oz (60 g) bittersweet or semisweet chocolate chopped
- 2 tsp (10 mL) instant coffee granules
- 2 tbsp (10 mL) vanilla extract
- 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) cocoa powder
- 12 chocolate chunk cookies (approx.)
In microwave-safe bowl, microwave 2 tbsp (30 mL) of cream, uncovered, on High (100 %) power, for about 1 min or until boiling. Stir in chocolate until melted and smooth. If chocolate does not melt completely, microwave, uncovered, on Medium (50 %) power for 30 sec longer. Stir until smooth. Let cool until thickened but still pourable.
Meanwhile, in a small bowl, stir coffee granules with vanilla extract; set aside.
In a large bowl, using electric mixer, combine remaining cream, sugar and cocoa powder on low speed until blended. Increase speed to medium-high and whip cream just until stiff peaks form. Beat in coffee mixture.
Place enough cookies to line a shallow 4- or 6- cup (1 or 1.5 L) glass dish, breaking some into chunks to fill in spaces. Spread half of whipped cream mixture over cookies, smoothing top. Drizzle with all but 1 tbsp (15 mL) of the melted chocolate mixture. Top with remaining cookies, adding more cookies if necessary to complete the layer. Spread with remaining whipped cream mixture. Drizzle remaining melted chocolate mixture over cream. Refrigerate for 1 hour or until cookies are slightly softened or cover and refrigerate for up to 1 day.
If you don't have a microwave, place 2 tbsp (30 mL) of cream and chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Heat, stirring often, until chocolate is melted and mixture is smooth.
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Top 5 Nutrients
|Calcium:||4 % / 46 mg|
|Vitamin A:||19 %|