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Portuguese coffee and chocolate Cookie Cakes

Portuguese coffee and chocolate Cookie Cakes

 
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Method

Mix the coffee, brandy and the vanilla essence together.
Dip the biscuits into the coffee mixture. Take care not to “over soak”.
Beat the mascarpone and milk together.
Add the chocolate mousse and beat until thick.
Spread some of the mascarpone mixture onto each biscuit. Sprinkle with cocoa.
Repeat twice ending with the mascarpone mixture.
Garnish with coffee beans and chocolate shapes.*

*To make chocolate shapes. Drizzle melted chocolate in shapes on wax paper and leave to set. Peel off the paper.

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Ingredients

2 x 200 g packets MOIR’S Munch-a-Lot Biscuits
150 ml strong black coffee
15 ml brandy (optional)
5 ml MOIR’S Vanilla Essence
1 x 250 g tub mascarpone cheese
60 ml milk
1 x 150 g packet MOIR’S White Chocolate Mousse
30 ml coco powder
Berries for serving

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