Mocha Cream and Cookies

This comes from the Australian supermarket magazine Recipes+. I haven't made it, but know it will work as it is a variation of Chocolate Ripple Cake which I have posted previously. I would use the 2 tablespoons of liqueur, but that's me! and note that an Aus tablespoon contains 4 teaspoons.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  teaspoon instant coffee granules
• 250  g  chocolate cookies, Aussies use chocolate ripples
• 300  ml  whipping cream
• 1 -2  tablespoon  coffee liqueur
•  grated chocolate, to serve

Directions

1. Dissolve coffee in 100ml boiling water, cool. Process the cookies to medium crumbs. Beat cream to soft peaks, fold through the liqueur.
2. Divide 1/3 of the cream between 4 dessert glasses; add half the crumbs. Drizzle with half the coffee. Repeat the layers, finishing with cream.
3. Chill for at least 3 hours to allow the cookies to soften. Serve garnished with the grated chocolate.