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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These frozen dessert cups, which hail from Italy, take on the addition of a smooth liqueur and a cookie base. Ingredients:
3/4 cup crushed cream-filled chocolate sandwich cookies (10 cookies) |
1/4 cup boiling water |
1 teaspoon instant coffee granules |
3 tablespoons grated semisweet chocolate, divided |
1/4 cup irish cream liqueur |
1 1/2 cups whipping cream |
1/4 cup sifted powdered sugar |
Directions:
1. Line 12 (3 ) muffin cups with foil muffin liners. Sprinkle 1 tablespoon cookie crumbs in bottom of each liner; press lightly.
2. Combine boiling water and coffee granules, stirring until coffee granules dissolve. Add 1 tablespoon grated chocolate, stirring well. Stir in liqueur, and let cool completely.
3. Beat whipping cream at high speed of an electric mixer until foamy; add sugar, beating until soft peaks form. Gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover; freeze until firm.
4. Remove from freezer, and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 tablespoons grated chocolate.
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