250g chocolate chip cookies
150g whipping cream
a shot of espresso coffee plus 1 teaspoon of nescafé
150 g of nutella
A teaspoon of vanilla extract or a teaspoon of vanilla extract
unsweetened cocoa powder for garnish
Chop the biscuits to a medium powder and mix in the melted butter, stir quickly to mix.
Coat the insides of 10 muffin tin moulds with 2/3 of the butter/biscuit mix and leave to cool for 30 mins in the fridge. The other 1/3 will be needed to cover the cakes.
Beat the whipping cream and sugar to a soft peak stage, gently mix in the mascarpone and cold coffee mix. Divide half of the mixture between the 10 cakes.
Cover with the nutella and then top off with the remaining cream mixture. Now cover with the biscuit mixture and dredge with cocoa powder.
Refrigerate for 10 mins before serving.