These frozen dessert cups, which hail from Italy, take on the addition of a smooth liqueur and a cookie base.
Line 12 (3") muffin cups with foil muffin liners. Sprinkle 1 tablespoon cookie crumbs in bottom of each liner; press lightly.
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.
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.
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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