4 servings little chocolate dark for grating over top
4 servings ground espresso beans instant for 4-ounces brewed espresso or 1 tablespoon espresso powder
0.5 cup heavy cream chilled
1 pint whipped cream
8 chocolate-filled vanilla wafer cookies gluten-free such as pepperidge farm milano or for a alternative, i like ladyfingers)
Equipment
bowl
sauce pan
whisk
Directions
In a cold bowl, whip the heavy cream until soft peaks form. Set it aside in the refrigerator until you're ready to serve.
If you're using an espresso machine, place a cardamom pod in the filter. Pack with the espresso, compact and brew. Alternatively, if you're using the instant espresso powder, bring 1/2 cup of water to a boil in a saucepan with the cardamom pods. Then whisk in the espresso, strain, and discard the solids.
Place a generous scoop or two of ice cream in the bottom of 4 small glasses.
Pour a shot of espresso into each glass, and top with a dollop of cream. Crumble the cookies over the top and sprinkle with grated dark chocolate.
