INGREDIENTS:
1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
1/4 cup hot water
1 cup heavy whipping cream, cold (see note)
1 1/2 cups powdered sugar (see note)
8 ounces marscarpone cheese or cream cheese (low fat cream cheese is fine)
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 ounce semi-sweet baking chocolate
Notes
- Whipped cream note: you can substitute whipped topping for the 1 cup of heavy whipping cream. Use about 8 ounces, no whipping needed. Just skip step 2.
- I used cream cheese because I can’t always find marscarpone at my store. It’s often in the specialty cheese section and is basically an Italian cream cheese. Use whichever you can find!
- Coffee note: mine was strong instant coffee and I added a lot. Taste as you go and make this as strong as you like it. The color will vary depending on the amount of coffee used.
- Powdered sugar note: if you use whipped topping and/or less coffee you may need less powdered sugar. Start at 1 cup and increase as needed.
DIRECTIONS: