Yield
12 servings

These frozen dessert cups, which hail from Italy, take on the addition of a smooth liqueur and a cookie base.

How to Make It

Step 1

Line 12 (3") muffin cups with foil muffin liners. Sprinkle 1 tablespoon cookie crumbs in bottom of each liner; press lightly.

Step 2

Combine boiling water and coffee granules, stirring until coffee granules dissolve. Add 1 tablespoon grated chocolate, stirring well. Stir in liqueur, and let cool completely.

Step 3

Beat whipping cream at high speed of an electric mixer until foamy; add sugar, beating until soft peaks form. Gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover; freeze until firm.

Step 4

Remove from freezer, and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 tablespoons grated chocolate.

Christmas with Southern Living 1997

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