Ingredients
- 3 tablespoons instant espresso powder
- 3/4 cup sugar
- 8 ounces whipped cream cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 10 vanilla cream-filled snack cakes, such as Twinkies, halved lengthwise
- 4 ounces finely 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.
