BAKER'S Chocolate Mocha Freeze

• 7 oz. Baker's Semi-Sweet Chocolate
• 2 cups whipping cream, divided
• 45 chocolate wafer cookies, divided
• 1/2 cup Maxwell House Cafe, Suisse Mocha Instant Coffee Beverage Mix, unprepared

1. Microwave chocolate with 1 cup of the whipping cream on MEDIUM power for 3 min.
2. ; stir until chocolate is melted.
3. Stir in coffee mix.
4. Cool for 15 min.
5. WHIP remaining 1 cup whipping cream until soft peaks form; gently fold into chocolate mixture.
6. SPREAD 1/4 of the mousse onto bottom of 9-inch springform pan.
7. Layer 15 chocolate wafers over mousse.
8. Repeat layers 2 more times, ending with a layer of mousse.
9. FREEZE for 4 hours or overnight.
10. Let stand for 30 min.
11. at room temperature before serving.
12. Garnish with drizzled chocolate if desired.

chocolate, whipping cream, chocolate, maxwell

Taken from www.kraftrecipes.com/recipes/bakers-chocolate-mocha-freeze-85026.aspx (may not work)