Mocha Cream Torte

Grandma had a quick and easy method for getting the best whipped cream every time: She placed the bowl and beaters in the freezer for about 20 minutes before pouring the cream into the bowl and beating it. That cut several minutes off the time it took to whip the cream, and, since the cream whipped faster when cold, Grandma was also ensuring against overbeating, which gives the whipped cream a grainy texture.
Photo by Deborah P.
Adapted from mygreatrecipes.com

PREP TIME

12

minutes

TOTAL TIME

12

minutes

SERVINGS

--

servings

PREP TIME

12

minutes

TOTAL TIME

12

minutes

SERVINGS

--

servings

Adapted from mygreatrecipes.com

Ingredients

  • 3

    cups whipping cream1 cup confectioners' sugar

  • 3

    tablespoons chocolate syrup

  • 3

    teaspoons instant coffee granules

  • 1

    (16-ounce) package graham crackers

  • Chocolate shavings, optional for garnish

Directions

1Place whipping cream in a large bowl. Beat with an electric mixer set at high speed until soft peaks form. 2 Add confectioners’ sugar, chocolate syrup and coffee granules to whipped cream and mix well. 3 Arrange one-third of the graham crackers in the bottom of a 13 x 9-inch dish. 4 Spread one-third of the mocha cream over graham crackers. Repeat the layers twice. 5 Chill, covered, for 24 to 48 hours. Garnish with chocolate shavings, if desired.

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