Drunken Chocolate Covered Grasshopper Tiramisu
SERVES 4 | ACTIVE TIME 15 Min | TOTAL TIME 15 Minutes
12 Saviordi lady fingers
4 ounces Creme de Menthe (mint liqueur), divided*
2 ounces Creme de Cacao (chocolate liqueur), white*
1 cup heavy cream, divided
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 (11 ounce) jar homemade hot fudge sauce (or your favorite)
whipped cream (optional garnish)
To create your grasshopper dip, combine 2 ounces creme de menthe, 2 ounces creme de cacao, and 2 ounces of heavy cream (1/4 cup), in a shallow bowl. Set aside.
In a tall mixing bowl, using an electric mixer, beat cream cheese and powdered sugar until smooth. Add 3/4 cup cream and 2 ounces creme de menthe and beat until mixture comes to stiff peaks (when you turn the mixer off, lift the beaters out of the mixture, the cream will stand up). Place cream in the refrigerator until ready to use.
One at a time dip ladyfingers into grasshopper dip (dip each side for approximately 3 seconds) and crumble into bottom of 4 ounce jar or bowl. Crumble 1 1/2 ladyfingers into the bottom of each jar and press down to even crust out.
Add a dollop of hot fudge sauce to each trifle. Top with 1/4 of the cream mixture into each dish. Top cream with 1/4 of the remaining fudge in each dish.
Top with whipped cream and sprinkles. Serve and enjoy!
COOK'S NOTE: Alcohol substitutions - substitute the grasshopper dip with 6 ounces milk with mint extract and green food coloring added in. Add a drop at a time until desired flavor and color is reached. Substitute the creme de menthe in the cream by eliminating the alcohol and adding mint and green food coloring until desired flavor and color are reached.
Recipe developed by Donna Elick - The Slow Roasted Italian
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