Chocolate Crisp Sandwich with Kahlua Cream and Berries

09 Chocolate Crips Sandwich w Kahlua Cream and Berries DSC_8564

A fun and easy dessert which can be prepared in advance and assembled just before serving.

Serves 4-6

50 g butter, melted and cooled
100 g icing sugar
15 g cocoa powder
25 ml espresso coffee, cold
25 g gluten free flour mix (not selfrising)
25 g walnuts, toasted and chopped

200 g double cream
3 tbsp Kahlua liqueur

Berries

  1. Mix all the ingredients. Let stand for 1 hour (in rooms temperature).
  2. Set the oven to 200 C.
  3. Using a small spoon, drop the batter in small piles onto greaseproof baking parchment.
  4. Bake in the middle of the oven for 6-7 minutes. The cookies will float into very thin “crisps”. Take care not burning.
  5. If you need to cut them into smaller pieces, do this upon removing them from the oven, while still hot.
  6. Let cool on the baking sheet
  7. Whisk the cream with the Kahlua.
  8. Assemble as Chocolate Sandwiches just before serving. Put one crisp on bottom and one on top with Cream and Berries in between.

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