Holiday Recipes

 

Layered chocolate cream dessert

The combination of cookies and thick chocolate cream is a match made in dessert heaven. Just try and resist.

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) icing sugar
48 purchased chocolate wafer cookies
grated chocolate for topping

  1. In a small bowl, mix together the instant coffee and the water, stirring to dissolve. Pour the whipping cream into a large mixing bowl and add the coffee mixture, the chocolate syrup and the icing 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.
  2. 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.
Makes about 8 to 12 servings.

How kids can help:

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Arrange cookies in baking dish.

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Older children (10 and up) can use an electric mixer to beat the cream (with adult supervision).

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Spread chocolate whipped cream over cookie layers.

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Sprinkle top of dessert with grated chocolate.
Quick holiday recipes:

Cookie exchange recipes:

Gingerbread farm recipes:

Chanukah recipes:

Kwanzaa recipes:
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