Ingredients

2 oz Rich's Logo Chocolate Ganache Base (#24585)
6 oz Rich's Logo Rich's® Non-dairy Whip Topping Base, 12 2-lb Cartons (#02903)
2 tsp. Instant Espresso Powder
3 oz Truffle Base
3 oz Dark Chocolate Chips
6 oz Heavy Cream
Strawberries, Sliced
1 Chocolate Covered Cookie

Directions

1
 In a medium saucepan, heat the truffle base to just below simmering. Add the espresso powder and allow it to saturate or “bloom”. Add in the chocolate chips and let sit for 1 minute. Blend the truffle base mixture and chocolate together until smooth, cover, and let cool to room temperature
2
 Whip the topping base and heavy cream together until stiff peaks form
3
 In a bowl, combine 1/3 of the whipped cream with all of the chocolate mixture and blend
4
 Cover the mixtures and chill in refrigerator for at least an hour
5
 In a tall glass, layer the ganache base with spoonfuls of chocolate mixture, the remaining whipped cream and sliced strawberries. Add a chocolate covered cookie for garnish. Serve cool
1 Mousse