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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I'm not sure which magazine I clipped this from, but it looks delicious in the photo! I haven't tried it yet. Ingredients:
1 tablespoon instant coffee granules |
2 teaspoons boiling water |
100 g dark chocolate |
500 g cream cheese |
1 cup caster sugar |
600 ml thickened cream |
250 g round plain sweet biscuits, such as milk arrowroot biscuits |
1/4 cup coffee-flavored liqueur |
chocolate curls, to decorate |
Directions:
1. Dissolve coffee in water in a small bowl. Cool.
2. Melt chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature.
3. Beat cream cheese and sugar in a large bowl with electric mixer until fluffy. Beat in cream until firm peaks form.
4. Transfer half the cream cheese mixture to a bowl. Stir in coffee.
5. Add chocolate to remaining cream cheese mixture. Beat until combined. Refrigerate.
6. Working with one biscuit at a time, brush one side with liqueur. Spread with about 1 tb of the coffee cream. Repeat sandwiching biscuits with remaining liqueur and cream, in log shape on a plate.
7. Cover log with chocolate cream. Decorate with a fork, to create bark pattern.
8. Refrigerate overnight, to allow biscuits to soften, before freezing.
9. Decorate with chocolate curls. Cut diagonally into thick slices to serve.
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