Irish Cream Tortoni

• 3/4 cup crushed cream-filled chocolate sandwich cookies (10 cookies)
• 1/4 cup boiling water
• 1 teaspoon instant coffee granules
• 3 tablespoons grated semisweet chocolate, divided
• 1/4 cup Irish cream liqueur
• 1 1/2 cups whipping cream
• 1/4 cup sifted powdered sugar

1. Line 12 (3") muffin cups with foil muffin liners. Sprinkle 1 tablespoon cookie crumbs in bottom of each liner; press lightly.
2. 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.
3. 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.
4. Remove from freezer, and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 tablespoons grated chocolate.

creamfilled, boiling water, coffee granules, chocolate, irish cream liqueur, whipping cream, powdered sugar

Taken from www.myrecipes.com/recipe/irish-cream-tortoni (may not work)