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      Title: Chocolate Mocha Freeze
 Categories: Chocolate, Christmas, Pie
      Yield: 8 Servings
 
      8 oz Semi sweet chocolate
      2 c  Whipping cream; divided
    200 g  Chocolate wafer cookies
    3/4 c  Strong black coffee
 
  Preparation time: 30 minutes, plus freezing time
 
  Melt the chocolate and allow to cool to room temperature. Beat the
  whipping cream until soft peak stage and fold into cooled chocolate.
  Spread 1/4 of the mousse onto bottom of a 9" springform pan. Dip 15
  wafers into coffee and cover mousse. Spread more mousse onto wafers
  and soak 15 more wafers to spread onto mousse. Repeat until all
  wafers are used and end up with the mousse on top covering all.
  Garnish with chocolate cutouts or drizzle a bit of melted chocolate
  over all. Cover and freeze. This can be made ahead and kept in the
  freezer until needed. A good make ahead dessert.
  
  Origin: Baker's Festive Recipe pamphlet.
  
  From: Sharon Stevens
  Date: 12-11-95
 
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