Ingredients:
1 teaspoon instant coffee granules
250 g chocolate cookies, Aussies use chocolate ripples
300 ml whipping cream
1 -2 tablespoon coffee liqueur
grated chocolate, to serve
Directions:
Dissolve coffee in 100ml boiling water, cool. Process the cookies to medium crumbs. Beat cream to soft peaks, fold through the liqueur.
Divide 1/3 of the cream between 4 dessert glasses; add half the crumbs. Drizzle with half the coffee. Repeat the layers, finishing with cream.
Chill for at least 3 hours to allow the cookies to soften. Serve garnished with the grated chocolate.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.