ingredients:
*8 oz Cool whip
whipped topping
*30 Ladyfingers,
whole
*1/4 cup
Espresso, powder
*2 pkg (8oz each)
cream cheese
*1 can Condensed
milk, sweetened
*1 Bar (3.5oz)
85% dark chocolate (i used green & blacks)
making:
1- melt your chocolate bar. I stuck mine in a glass microwave safe bowl for 30 seconds. Stir and heat another 30 seconds. Pour your melted chocolate onto a metal baking sheet (preferably one with no sides, it makes it easier to work with). Try to shape your melted chocolate into a large square, using a knife or spatula. You can decide how thin you want it. If you go too thin your curls will break.
2- Once you have your square of melted chocolate, stick your baking sheet in the refrigerator for 7 minutes, no more no less. It comes out perfect. The chocolate isn’t HARD, but it also isn’t runny. You may need to play with this time, depending on your refrigerator and the thickness of your chocolate square. If your chocolate gets too hard, put it back in your bowl, heat it, and start over!
3- Now that you removed your chocolate from the fridge, take a metal spatula (I use a small Pampered Chef spatula…not those silicone kind). You can also use a brand new putty knife. Yep, that would work great too. Scrape your spatula along the end of your chocolate square slowly and the curls will form! Here is the first video I watched in how to do it properly from Heather of Sprinkle Bakes: VIDEO. You can see in that video she made small curls like the ones I have on top of the trifle. But if you take your spatula you can change the thickness of your curl and make “tubes.” So fun. AND, if you used good chocolate, SO delicious!
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