Mocha Mousse Freeze

• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
• 2-1/2 cups whipping cream, divided
• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 1 Tbsp. vanilla
• 1 pkg. (200 g) chocolate wafer cookies

1. Place 7 oz.
2. chocolate in medium microwaveable bowl.
3. Add 1 cup cream and coffee granules.
4. Microwave on HIGH 2 to 3 min.
5. or until chocolate is completely melted, stirring after 1 min.
6. Stir in vanilla.
7. Cool to room temperature, stirring occasionally.
8. Beat remaining cream with mixer on high speed until soft peaks form.
9. Gently stir into chocolate mixture.
10. Spread 1/4 of the mousse onto bottom of 9-inch springform pan; cover with 10 to 12 cookies.
11. Repeat layers twice; cover with remaining mousse.
12. Freeze 4 hours.
13. Remove from freezer 15 min.
14. before serving.
15. Let stand at room temperature to soften slightly.
16. Meanwhile, melt remaining chocolate as directed on package.
17. Run knife around rim of pan to loosen dessert; remove rim.
18. Drizzle melted chocolate over dessert.

chocolate, whipping cream, maxwell, vanilla, chocolate wafer cookies

Taken from www.kraftrecipes.com/recipes/mocha-mousse-freeze-85708.aspx (may not work)