1. Combine the whipping cream and coffee in a small saucepan. 2. Break chocolate into small pieces or shave and add to the whipping cream mixture. 3. Bring to a boil. 4. Cool mixture completely. 5. Stir in the egg liqueur. 6. Beat, using an electric mixer, until stiff. 7. Spread mixture evenly onto 4 squares of rice paper. 8. Stack the squares on top of each other. 9. Cover with the remaining square of rice paper. 10. Cover with plastic wrap and refrigerate overnight so that the layers stay together. 11. Cut into cubes. 12. Store in refrigerater. ---------------------------------------------------------------------------
Nutrition
Ingredients
