Chocolate Wafer Roll Dessert
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Peggy Schwerman's elegant chilled dessert starts with store-bought cookies.
Bev Horne | Staff Photographer
2 packages (3.5 ounces each) Bahlsen Waffeletten wafer roll cookies
2 packages (8 ounces each) cream cheese
¾ cup light brown sugar
1 cup heavy cream, whipped, divided
6 ounces semisweet chocolate
½ cup coffee liqueur
1 envelope (¼ ounce) unflavored gelatin
Grease the bottom of an 8- or 9-inch springform pan and sprinkle with powdered sugar. Line the cookies soldier-style around the inside rim of the pan.
In a large bowl, beat cream cheese until smooth; add brown sugar and beat until incorporated.
In a small saucepan, sprinkle gelatin over liqueur and wait 5 minutes. Put pot over low heat and stir until dissolved. Cool slightly and blend into cream cheese mixture. Fold 1 cup whipped cream into the mixture.
In a heatproof bowl, melt chocolate. Fold all but 2 tablespoons chocolate into cheese mixture and pour into the springform pan spreading evenly.
Spread, or pipe, the remaining whipped cream on top of chocolate mixture and drizzle with remaining melted chocolate. Chill until ready to serve.
Serves 10 to 12.
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