10 vanilla cream-filled snack cakes, such as Twinkies, halved lengthwise
4 ouncesfinely chopped semisweet chocolate
Preparation
1.
Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour 1 cup
boiling water into bowl and whisk to dissolve. Let cool to room
temperature.
2.
Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large
bowl and beat with an electric mixer until smooth. In another large
bowl, beat heavy cream until it holds stiff peaks. Gently fold cream
cheese mixture into whipped cream.
3.
One at a time, dip 10 Twinkie halves into coffee mixture just to
moisten. Place them alongside each other in bottom of a shallow
11-by-7-inch baking dish. Spread half of cream cheese mixture over
Twinkies, then sprinkle with 2 oz. chopped chocolate. Repeat with
remaining Twinkies, cream cheese mixture and chocolate. Cover with
plastic wrap and refrigerate until well chilled, at least 3 hours or up
to 2 days.
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