Well I’m back lovely people. Since my husband was on annual leave over Christmas I thought I would take advantage and hang out as a family and have some down time. Pretty nice actually, it probably helped that the weather has been pretty darn hot, so we’ve just hung out inside in the air-con and watched TV show marathons on Stan and Netflix (hehe).
Now I’m back though I thought I would get back into the swing of things with one of the fabulous desserts we served at Christmas lunch.
Christmas went swimmingly by the way. Our ham was fantastic (the glaze even better!), the desserts were sublime and our little boy was spoiled totally rotten, which I figured was going to happen! I’ve now sent a bag load of old toys to Grandma’s house and hidden half of his new toys away for later. And to think his 1st Birthday is only 3 months away now!
Talking of big birthdays, this year is going to be insane for us. So many Birthdays and events to go to, I will share all of my party planning here with you all as well but I must say, I do love to plan parties! I sometimes think I should’ve been a party planner in another life. Back to the this year though. It really is going to be ridiculous; First is my parents 30th Wedding Anniversary, followed by Mister L’s 1st Birthday, next comes my hubby’s 30th Birthday, then a family friend’s (who I consider relatives) son turns 21 and their daughter 18, next my Nan turns 70, oh and of course my brother-in-law gets married in Tasmania at the end of the year!! Not to mention the huge number of 30th’s we’ll be attending as well, we’ve already got 3 to go to this month alone. I’m tired just thinking about it!
So stay tuned this year for loads more yummy recipes, more DIY projects, a look at my mood boards and plans for decorating our new home, party plans and the general fun of being a new mum to a very loud, boisterous little boy all while building a house!
Now onto the recipes!
Mocha Choc Chip Cream Dessert
This seriously delicious dessert is one of my Mum’s, something she’s been making for us for as long as I can remember. It almost always gets made for my Dad’s Birthday and these days it has become a regular at Christmas time as well. It’s so damn yummy and pretty easy to throw together, plus no baking required!!
4 Egg Yolks
250g Room Temperature Cream Cheese (I always use Philadelphia)
300ml Thickened Cream
1 Tbsp Good Quality Instant Coffee Powder
1/4 Cup + 1 Tbsp Sugar
2 Cups Boiling Water
1 Good Tbsp Baileys Liqueur
*375g Good Quality Chocolate Chip Biscuits
**30g Chocolate Bar – Flake works really well
*I suggest having 2 x 375g packets of biscuits on hand when attempting this dessert. The amount of biscuits you will need in each layer will depend on the size of serving bowl you use.*
**If you’d like to make this dessert Gluten free it can easily be achieved. Just use gluten free chocolate chip biscuits and gluten free chocolate for decorating. Easy!**
Pull your cream cheese out early and allow enough time for it to drop to room temperature or alternatively dice and microwave for 10 seconds. Trust me it makes all the difference if your cream cheese is soft and workable.
In a large bowl beat the egg yolks and the 1/4 Cup of Sugar together until it lightens in colour and becomes a creamy consistency. Add your diced cream cheese and beat until smooth.
In a separate small bowl whip your thickened cream till stiff peaks form. Now add half of your whipped cream to your cream cheese mixture and very gently fold through. Set aside.
Pour your boiled water into a shallow bowl and add your instant coffee and extra tablespoon of sugar. Add your Baileys or really any kind of coffee liqueur and mix well, now go ahead and add another good splash for fun!
Now I really suggest serving this beautiful dessert in a large glass bowl. It shows off the layers and will look much nicer than mine… I somehow forgot the glass bowl bit this year! So pull out your serving bowl of choice and have your chocolate chip biscuits ready near by. The following step you will need to move a bit quickly, and no the biscuits aren’t for snacking and keeping your energy levels up.
Grab a biscuit and pop it into the hot coffee mixture, dip it in so it’s fully covered and quickly pull it out using a large spoon. This really is just a quick dip otherwise your biscuit will start to fall apart and it will just look mushy. Place your now soaked biscuit onto the bottom of your serving bowl. Continue with this method until you have lined the entire base of your bowl and just slightly up the sides. Don’t worry about squishing the biscuits up against each other too much, you want there to be some gaps.
Take your cream cheese mixture and smear half of it across the top of your biscuits, use a gentle hand here as the biscuits will have become quite soft. Take a dollop or 2 of your left over whipped cream and add that on top, smoothing it out over top. Now go ahead and do another layer of soaked biscuits.
You can now pop the last of the cream cheese mix on top and finish with a layer of left over whipped cream. Take your flake bar and crumble over top or if like me you are using gluten free milk chocolate, use a grater to cover the top well.
Cover in glad wrap and pop into the fridge until needed. I suggest a minimum of 2 hours to allow for setting but I normally make this dessert the day before, just so I don’t have to worry about it setting in time.
Serve straight from the bowl at your next dinner party or event and see just how quickly it disappears. This dessert really is scrummy! Let me know what you think in the comments below, just don’t tell my dad… this is his all time favourite dessert and he’s likely to track you down for a bowl full!
Prep Time: 30 Minutes
Setting Time: 2 Hours +