Mocha Crepe Cake
- 1 tbsp instant decaf coffee granules
- 1/4 cup brown sugar
- 1/3 cup hot chocolate mix
- 16 oz reduced-fat ricotta cheese
- 1 1/2 cups cream
- 8 None crepes, thawed if frozen
- 1/2 lb strawberries, halved or quartered, if large
- 1 tbsp finely grated dark chocolate
- For the mocha filling, combine instant coffee, sugar and 2 tbsp hot chocolate mix in a medium heatproof bowl. Add 2 tbsp boiling water and stir to dissolve. Cool, then add ricotta and half the cream. Using an electric mixer, beat until smooth.
- To assemble, place 1 crepe on a serving plate and spread with a heaping 1/2 cup of the filling. Repeat with the remaining crepes and filling, finishing with a crepe.
- For the topping, beat remaining cream with remaining hot chocolate mix until soft peaks form. Spread on top of crepe cake and top with strawberries and chocolate to serve.
coffee granules, brown sugar, hot chocolate, ricotta cheese, cream, crepes, strawberries, chocolate
Taken from recipes-plus.com/api/v2.0/recipes/24286 (may not work)