[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Easy Tiramisu Mousse[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of August 3rd-9th, 2015
1 1/2 teaspoons instant coffee
1/4 cup hot water
1 8 ounce tub Cool Whip
1 1/2 cups powdered sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 ounce semi-sweet baking chocolate
Place the instant coffee in the hot water and stir. Let cool for 5 minutes. Mix powdered sugar and cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. Mix in vanilla. Fold in Cool Whip into coffee mixture gently. Add small amount of mixture to a serving bowl. Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the top. Put covered, in the fridge until ready to serve.
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