Mocha Eggnog Holiday Trifles

• Baking & Spices

  • 1 Chocolate
  • 2 Chocolate covered coffee beans
  • 1 tsp Cocoa, sweetened
  • 1 tsp Sugar

• Snacks

  • 1 Cake pieces or ladyfinger cookies

• Drinks

  • 1 Coffee

• Dairy

  • 3/4 cup Whipping cream

• Beer, Wine & Liquor

  • 1 Eggnog liqueur

Found on christinascucina.com

Description

Ingredients

• leftover cake pieces or ladyfinger cookies
• brewed coffee, cold
• eggnog liqueur (or your choice of another liqueur or milk, for a non-alcoholic version
• ¾ cup (6 oz) whipping cream
• 1 tsp. sugar
• chocolate sprinkles (optional)
• 1 or 2 tsp sweetened cocoa
• 2 chocolate covered coffee beans (to decorate)

Directions

• Pour equal amounts of coffee and eggnog liqueur into a small jug. Put some cake pieces in the bottom of the DeLonghi cappuccino glasses, then pour a little of the coffee/eggnog mixture over the cake.
• Next, whip the cream with the teaspoon of sugar, then fold in a little coffee and eggnog just to flavor it. Remove about a third of the cream and add the cocoa until well mixed; set aside.
• Pipe or spoon a layer of the first cream onto the cake.
• Put more cake crumbs on top of the cream and drizzle with more coffee/eggnog mixture. Add some chocolate sprinkles if desired, then pipe or spoon another layer of the cream.
• Repeat with the cake and coffee/eggnog liqueur one last time, and then finish with the mocha cream. I piped stars for a nice finish, then topped them with a chocolate covered coffee bean.
• Chill for at least 4 hours or overnight for best results.