Frozen Coffee Log
- 1 tablespoon instant coffee granules
- 2 teaspoons boiling water
- 100 g dark chocolate
- 500 g cream cheese
- 1 cup caster sugar
- 600 ml thickened cream
- 250 g round plain sweet biscuits, such as Milk Arrowroot Biscuits
- 14 cup coffee-flavored liqueur
- chocolate curls, to decorate
- Dissolve coffee in water in a small bowl.
- Cool.
- Melt chocolate in a heatproof bowl over a pan of simmering water.
- Stir until smooth.
- Remove and cool to room temperature.
- Beat cream cheese and sugar in a large bowl with electric mixer until fluffy.
- Beat in cream until firm peaks form.
- Transfer half the cream cheese mixture to a bowl.
- Stir in coffee.
- Add chocolate to remaining cream cheese mixture.
- Beat until combined.
- Refrigerate.
- Working with one biscuit at a time, brush one side with liqueur.
- Spread with about 1 tb of the coffee cream.
- Repeat sandwiching biscuits with remaining liqueur and cream, in log shape on a plate.
- Cover log with chocolate cream.
- Decorate with a fork, to create bark pattern.
- Refrigerate overnight, to allow biscuits to soften, before freezing.
- Decorate with chocolate curls.
- Cut diagonally into thick slices to serve.
coffee granules, boiling water, chocolate, cream cheese, caster sugar, cream, sweet biscuits, coffee, chocolate curls
Taken from www.food.com/recipe/frozen-coffee-log-352718 (may not work)