Chocolate Mousse-Filled Crisp Ladyfinger Sandwiches

• - Philadelphia Brick Cream Cheese, softened
• - 70% cacao chocolate, melted, cooled
• 1/2 cup brewed strong coffee, cooled Walgreens $6.99 thru 02/06
• 1/2 cup icing sugar
• 160 each crisp ladyfinger cookies
• 1-1/4 qt. prepared whipped topping
• 80 each fresh raspberries

1. Beat cream cheese with mixer fitted with paddle attachment until creamy, stopping occasionally to scrape paddle and bowl.
2. Blend in 12 oz.
3. (340 g) chocolate (or 6 oz.
4. 170 g chocolate for trial recipe).
5. Mix coffee and sugar until sugar is dissolved.
6. Gradually add to cream cheese mixture, beating on low speed after each addition until well blended.
7. Spoon into pastry bag fitted with plain tip.
8. Pipe 1 Tbsp.
9. (15 mL) cream cheese mixture onto flat side of 1 cookie; top with second cookie, flat-side down.
10. Repeat with remaining cookies and filling.
11. Drizzle with remaining chocolate.
12. Let stand until chocolate is firm.
13. For each serving: Plate 1 cookie sandwich.
14. Garnish with 1 Tbsp.
15. (15 mL) whipped topping and 1 raspberry.

cream cheese, cacao chocolate, coffee, icing sugar, cookies, topping, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-mousse-filled-crisp-ladyfinger-sandwiches-115005.aspx (may not work)