Recipe by School cooker
Easy and delicious.I found this in a 1999 Home Cooking magazine
Top Review by LainieBug
Since this recipe calls for strong coffee, I decided to use espresso. I also did not have whippng cream so used Cool Whip. Instead of using an 8x8 pan I spooned the mixture into small ramekins, placed them on a cookie sheet and popped into the freezer. Just before eating, I sprinkled the tops with finely chopped semi-sweet chocolate. This is a creamy dessert with a wonderful mocha flavor. Made for Spring 2013 Pick A Chef.
- 16 large marshmallows
- 118.29 ml strong coffee
- 236.59 ml whipping cream, whipped or 236.59 ml Cool Whip, might work
- chocolate shavings or chips