Serves
6
Prep
5
mins
Cooking
0
mins
Cookie Loaded Coffee Mousse
Directions
Step 1
Pre-heat oven and bake triple choc cookies as per on pack instructions. Allow to cool completely on a wire rack while making the mousse.
Step 2
Whip the thickened cream until stiff peaks form. In a small bowl, reserve 4 tablespoons of this cream in the fridge to pipe on top of the mousse when set.
Step 3
In a medium size bowl, combine milk, cooled coffee, icing sugar and melted chocolate until well mixed. To this gently fold in the whipped cream.
Step 4
Into each glass layer the coffee mouse and chunks of cookie, then repeat each layer once more. Refrigerate for at least 2 hours.
Step 5
To serve, decorate the top with the reserved cream, some fresh raspberries and chocolate shavings.
Tips
- Use any of the McKenzie’s Ready to Bake Cookie range in this recipe for a delicious variation.
Ingredients
- 400g McKenzie's Ready to Bake Triple Choc Cookies
- 600ml thickened cream, whipped
- 1 cup full cream milk
- 1/2 cup freshly brewed coffee, cooled slightly
- 1/2 cup icing sugar
- 225g dark chocolate, melted & cooled
- To garnish blueberries & mint
