Holiday Chocolate Mocha Dessert
2 cups powdered sugar
1 cup soft butter
2 squares unsweetened chocolate
6 eggs, separated
4 teaspoons instant coffee granules
1 teaspoon vanilla
9-inch graham cracker crust
6 Butterfinger candy bars, crushed
Beat sugar and butter until light and fluffy. Melt chocolate and stir in egg yolks until well mixed. Beat into powdered sugar mixture. Beat in coffee granules and vanilla. Set aside. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into crumb crust. Sprinkle candy crumbs over top. Chill at least 24 hours before serving.
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