March 29, 2016
1 Box (9 cookies) CHOCO LEIBNIZ MILK cookies, broken into small pieces
1 cup Heavy cream
1 cup Superfine sugar
2 tsp Dutch cocoa powder
2 tsp Instant coffee powder
1Pour chilled cream into a bowl and whisk rapidly with wire whisk or egg beater.
2Add sugar, cocoa and coffee powder while beating until soft peaks form (not stiff).
3Line loaf tin with enough plastic wrap to hang over sides.
4Sprinkle 1/3 of the Choco Leibniz pieces over bottom of pan. Pour in half of cream mixture. Repeat these two steps and then top with remaining third of cookie pieces.
5Cover top with excess plastic wrap and freeze until firm – at least 6 hours.
6Remove from pan; peel off plastic wrap, slice and serve.
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