For Super Bowl Sunday, I hastily put together some recipes for the strictly “Dip Party” that my roommates had suggested. I thought about creating a dessert dip a few days prior, and during my morning commute one day I thought of a brilliant idea:
7-Layer Espresso Bean Dip.
I didn’t want to create a mound of sugar, so I tried to focus on more of an Italian-esque flavor by using coffee liquor, chocolate-covered espresso beans, and hazelnut. The final product ended up more like a super tiramisu or a coffee-style trifle, and it was a success amongst my friends.
To create this clusterfuck, you’ll need:
- 4 cups of chocolate pudding
- 3 tablespoons of Nutella
- 1 cup of shredded white chocolate
- 1 package of fresh raspberries
- 1.5 cups of chocolate-covered espresso beans
- Half a loaf of plain pound cake
- 2 cups of Kahlua or coffee liquor
- 1 tub of Cool Whip
- 1 frozen pie crust: empty, baked, and crushed into 1-inch pieces
Combine the Nutella with the chocolate pudding until smooth. Fold in 1/4 of the tub of cool whip and set aside. Line the bottom of a large casserole dish with sliced pieces of pound cake (about half-an-inch each slice). Drizzle the coffee liquor over the pound cake. Next, with a rubber spatula, evenly spread the pudding mixture over the pound cake base. Using the rest of the Cool Whip, evenly spread on top of the pudding layer. Sprinkle the pie crust pieces over the whipped cream, then sprinkle about 2/3 of the shredded white chocolate. Evenly place the chocolate-covered espresso beans and fresh raspberries over, and then top with the rest of the white chocolate. Refrigerate for an hour and serve in bowls or dip with Italian-style cookies (or, like we did, we used Java-chip cookies and Piroutte cookies).