Easy But Decadent Chocolate Espresso Dessert
Posted by Mark Cockerille on
We sell many food items from South Carolina. An especially good bakery item is the Chocolate Espresso Cookies from Grey Ghost Bakery in Charleston. The owner, Katherine Frankstone is wonderful to work with. We drove down to Folly Beach for the weekend one time and I asked if I could just pick up my order since they were right on the way. Well not only did I pick up the order but she was nice enough to give us a tour of her bakery. She did not have to do this but I could tell how excited she was about her business and seemed genuinely happy to show us around. They have since moved to a larger facility but I feel like I can talk in depth to my customers about her products now that I've seen where and how they are made. She has expanded her operations to include cakes and pies from her families recipes.
We sell different flavors of her cookies and it is fun to experiment with them in different ways, The chocolate espresso cookies are good on their own but I have incorporated them into a little trifle that is so delicious, especially after the dessert sits awhile to soak up the amaretto. You can incorporate a few raspberries which will take it over the edge. I hope you make these and tell me on the blog how they came out. So easy to make!
Chocolate espresso Mini Trifles
1 box Grey Ghost Bakery Chocolate Espresso cookies, broken up
Amaretto or Tia Maria
2 small boxes French Vanilla Pudding (made according to pkg directions) or homemade custard
raspberries
Whipped cream
Break up some of the cookies into small chunks and place a thick layer into the bottom of 2 small glass bowls or trifle dishes. Generously sprinkle some amaretto over the cookies, layer with raspberries if using, then add a generous amount of pudding to nearly the top. Finish with a dollop of whip cream and then sprinkle the top with leftover cookies.