Mocha Crumble

Here's a favorite dessert using MY San Grahams. What's best is it doesn't need to bake, just chill overnight!

INGREDIENTS
Crumble:
12 pieces MY San Grahams Chocolate
4 pieces MY San Grahams Chocolate, chopped
3/4 cup white sugar
2 tablespoons light corn syrup/hotcake syrup
2 tablespoons water
1 1/2 teaspoons baking soda
Filling:
1 tablespoon hot water
1 teaspoon instant coffee powder (if desired, add another teaspoon for stronger flavor)
1 cup all-purpose cream, chilled (1 cup = 250 ml brick)
6 tablespoons confectioner`s sugar


PROCEDURE
1. DO CRUMBLE. In a small saucepan, combine sugar, light corn syrup and water. Bring to a boil. Upon boiling, put to medium heat and continue boiling. DO NOT STIR. You know it is ready when mixture falls with a thread-like consistency when it is lifted with a spoon; this is about 15 minutes. Turn off heat. Add baking soda and chopped MY San Grahams Chocolate. Mix well. Immediately pour into a loaf pan or "liyanera" lined with greaseproof paper. Cool until hard. Cut into chunks.

2. DO COFFEE CREAM FILLING. In a bowl, whip chilled all-purpose cream until thick. Add confectioner`s sugar. Dissolve coffee powder in hot water. Add coffee to cream mixture. Mix well.

3. LAYER. In a 8 x 8 square pan, lay 6 pieces of MY San Grahams Chocolate . Pour half of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Top with prepared crumble. Serve.

Makes around 8 servings