The flavors of chocolate and coffee shine in this refrigerated dessert.
Story Behind the Recipe
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2 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup mocha drink mix powder
1 tablespoon instant espresso granules
8 (1-ounce) squares white baking chocolate, chopped
2 cups Land O Lakes® Half & Half
2 (3.3-ounce) packages instant white chocolate-flavored pudding and pie filling mix
1 (9-ounce) package chocolate wafer cookies
Chocolate-covered espresso beans
Line 9x5-inch loaf pan with plastic food wrap, extending wrap over edges of pan. Set aside.
Combine 1/2 cup whipping cream, mocha mix and espresso granules in bowl; stir. Add white baking chocolate; microwave 30-40 seconds or until melted. Stir until smooth. Refrigerate 15-20 minutes or until cooled.
Combine half & half and pudding mix in bowl; beat with whisk until thickened. Set aside.
Place remaining whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form. Add cooled espresso mixture; continue beating until thickened. Add pudding mixture; beat until well mixed.
Spread 1 1/2 cups filling into bottom and sides of prepared pan. Spread 1 tablespoon filling onto each of 13 cookies, placing each on edge along short side of pan to form row of cookies. Repeat with remaining cookies, creating middle and end row.
Reserve 1 cup filling mixture; spread remaining mixture into loaf pan, filling in between cookie rows. Cover; refrigerate at least 5 hours or overnight.
Remove cover; place serving platter over loaf pan. Flip pan over to release dessert. Remove pan and plastic wrap. Cover any cookies showing with reserved filling mixture; press chocolate shavings into sides of dessert. Decorate using reserved filling mixture and espresso beans.
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