![]() Feel free to make your own homemade version of crisp chocolate chip cookies if you want just make sure that they are pretty small because you need them to fit into a springform pan to cover each layer. I love to use Tate’s Bake Shop chocolate chip cookies, which you can get online, at Whole Foods, or even Costco. It’s crucial that you use a thin and crisp chocolate chip cookie! It’s going to sit in the fridge for awhile, giving it a chance to soften up-if you use a soft cookie, the layers will essentially disintegrate and the cookies will be swallowed up by the mocha cream. Let’s talk about the chocolate chip cookies for a second. The classic mocha pairing of coffee and chocolate is achieved here with Kahlua and espresso powder combined with the cocoa powder. The creamy element in this recipe is made with mascarpone cheese, whipped cream, Kahlua, espresso powder and cocoa powder. ![]() ![]() This recipe is from (queen) Ina Garten and, as usual, is perfect just as it was written! ![]() If you’ve never had an icebox cake, it’s a delightful dessert that combines a creamy element with a crispy cookie element, takes a nap in the refrigerator for a few hours (or overnight-AHEM, HELLO MAKE-AHEAD DESSERT!), and emerges as cold, cake-like layered dessert. This is a super-simple, showstopper dessert and you don’t have to tell a single soul how easy it is to make! Seriously, there’s something about the layers of mocha whipped cream and chocolate chip cookies topped with tons of chocolate shavings that makes this dessert look so fancy. ![]()
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