3 Tbsp cold water

1/4 C IC Dark Choffy, strongly brewed

3/4 C heavy whipping cream, divided

1/2 C semi sweet chocolate chips, melted

1/2 C fat free greek yogurt

Choffy Cream:

2 Tbsp IC Dark Choffy, strongly brewed and cooled

1/4 C heavy whipping cream

4 Tbsp powdered sugar

• Place water with gelatin slowly and evenly sprinkled over top in a large mixing bowl.
• Set aside for 5 minutes.
• Meanwhile, using a small mixing bowl and hand mixer; beat 1/2 C whipping cream to stiff peak.
• Combine remaining 1/4 C un-whipped cream and 1/4 C brewed IC Dark Choffy; making sure it remains warm.
• Melt chocolate chips (I used the microwave) and whisk into gelatin for 1-2 minutes until fairly smooth.
• Whisk Choffy/cream mixture into chocolate; whisk until smooth.
• Gently fold in whipped cream by hand until combined.
• Refrigerate for 30 minutes to set.
• Remove and whisk smooth.

Choffy Cream:

• Using a small mixing bowl and hand mixer; beat 1/4 C whipping cream to stiff peak.
• Slowly add 2 Tbsp powdered sugar, then 1 Tbsp Choffy; mix until smooth.
• Repeat with remaining.
• Layer in a small glass Choffy Mousse and Choffy Cream alternating.
• Garnish with Candied Choffy.

Keep refrigerated until ready to serve.

Makes 4 small servings