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MOCHA CHOCOLATE ICEBOX CUPS

February 16, 2017

This recipe is inspired by Ina Garten's "Mocha Chocolate Icebox Cake".  If you want to make the cake version, here is the link

: www.barefootcontessa.com

 

YOU WILL NEED:

1 CUP COLD HEAVY CREAM

8 OUNCES ITALIAN MASCARPONE CHEESE

1/4 CUP SUGAR

1 TABLESPOONS UNSWEETENED COCOA POWDER

(1/8 CUP RUM) + (1/8 CUP INSTANT ESPRESSO POWDER)

1(8-OUNCE) PACKAGE TATE'S BAKE SHOP GLUTEN-FREE CHOCOLATE CHIP COOKIES

UNSWEETENED COCOA POWDER AND SHAVED DARK CHOCOLATE, FOR GARNISH

4 glass cups 

 

WHIPPED TOPPING:

REMAINING HEAVY CREAM

4 TABLESPOONS SUGAR

 

1. In a blender, combine the heavy cream, mascarpone, sugar, rum/espresso blend, cocoa powder, and vanilla.  Blend until it forms firm peaks.  (If you don't have a blender, you can use an electric mixer fitted with the whisk attachment.  Mix on a low speed to combine and then slowly raise the speed, until it forms firm peaks.)

 

 

 Put the mixture in a piping bag and set aside. (I like to use a quart zip-lock bag)