1. Dissolve coffee in water in a small bowl. Cool. 2. Melt chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature. 3. Beat cream cheese and sugar in a large bowl with electric mixer until fluffy. Beat in cream until firm peaks form. 4. Transfer half the cream cheese mixture to a bowl. Stir in coffee. 5. Add chocolate to remaining cream cheese mixture. Beat until combined. Refrigerate. 6. Working with one biscuit at a time, brush one side with liqueur. Spread with about 1 tb of the coffee cream. Repeat sandwiching biscuits with remaining liqueur and cream, in log shape on a plate. 7. Cover log with chocolate cream. Decorate with a fork, to create bark pattern. 8. Refrigerate overnight, to allow biscuits to soften, before freezing. 9. Decorate with chocolate curls. Cut diagonally into thick slices to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
