Ingredients
The following ingredients have 11 Servings
- 2 5.3 ounce packages Walkers Shortbread Fingers (16 cookies)
- 6 ounces 3/4 cup (178ml) hot water
- 3 heaping teaspoons instant espresso powder (see note)
- 8 ounces (225g) cream cheese (room temperature)
- 1 ½ cups (170g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- 1 cup (237ml) heavy whipping cream
- 1 ounce baking chocolate (semi-sweet or 1-2 tablespoons unsweetened cocoa powder)
Instruction
- Stir espresso powder into hot water. Dip each cookie completely in the espresso, submerging it and allowing it to sit for a couple of seconds. Arrange in an 8x8" baking dish. Set aside.
- Beat cream cheese with a hand mixer until smooth, then mix in powdered sugar and both extracts. Beat until smooth.
- Beat heavy whipping cream until stiff peaks form (using a hand or a stand mixer). Fold whipped cream into cream cheese mixture.
- Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder.
- Chill at least 2 hours before serving but up to 8 hours. Store covered in refrigerator for up to 2 days.
