other coffee recipes
coffee and creaM lIqueurs
Iced & Blended
coffee float
1part Starbucks™ Cream Liqueur
3 parts Starbucks™ Coffee Liqueur
½ parts ABSOLUT® VANILIA®
Cola
Vanilla Ice Cream
Beginning with ice cream, combine ingredients in a tall glass and fill with cola.
Hot drInks
Café Blanco
part Starbucks™ Coffee Liqueur
¾ part Absolut® Vanilia Vodka
½ part Starbucks™ Cream Liqueur
Hot Starbucks® coffee
Serve in an Irish coffee mug and top with whipped cream.
café de crÈMe
part Starbucks™ Coffee Liqueur
part Starbucks™ Cream Liqueur
Hot Starbucks® Coffee
Serve mixed in an Irish coffee glass. Top with whipped cream.
café l’oranGe
part Starbucks™ Coffee Liqueur
part DeKuyper® Dark Crème de Cacao
part Grand Marnier®
Hot Coffee
Serve in an Irish coffee mug and top with whipped cream.
nutty cHocolate
part Starbucks™ Cream Liqueur
¾ part Hazelnut Liqueur
Hot Chocolate (or try it with coffee!)
Serve in an Irish coffee mug and top with whipped cream, crushed nuts and cocoa powder.
Martinis
cInnaMon twIst
part Starbucks™ Coffee Liqueur
½ part Starbucks™ Cream Liqueur
¼ part DeKuyper® Buttershots® Schnapps
2 parts Cream
Splash of Dekuper® Hot Damn!® Cinnamon Schnapps
Shake and strain into a cinnamon-sugar rimmed martini glass.
Frostini
part Starbucks™ Coffee Liqueur
part Starbucks™ Cream Liqueur
¼ part DeKuyper® Peppermint Schnapps
Serve in a martini glass and garnish with fresh mint.
MudslIde MartInI
part Starbucks™ Cream Liqueur
part Starbucks™ Coffee Liqueur
½ part ABSOLUT® Vanilia®
Shake ingredients over ice. Serve in a Martini Glass.
candy cane MartInI
part Starbucks™ Cream Liqueur
½ part DeKuyper® Peppermint Schnapps
½ part DeKuyper® White Crème de Cacao
Splash of Grenadine
Shake with ice, strain and serve in a martini glass rimmed with crushed peppermint.
MIxed drInks
starBucks™ creaM lIqueur on tHe rocks
part Starbucks™ Cream Liqueur
Serve over ice in a rocks glass.
ultIMate B-52
part Starbucks™ Coffee Liqueur
part Starbucks™ Cream Liqueur
part Grand Marnier® Liqueur
Beginning with Starbucks™ Coffee Liqueur, layer ingredients in a cordial glass.
coffee recIPes
Iced & Blended
El Platano
1part Starbucks™ Coffee Liqueur
½ part DeKuyper® Crème de Banana (or /2 banana)
½ part DeKuyper® Dark Crème De Cacao
Cream
Mix and serve over ice or blend and serve frozen.
coffee freeze
2 parts Starbucks™ Coffee Liqueur
part VOX® Vodka
scoop Vanilla Ice Cream
Splash of Milk or Cream
Mix and serve over ice or blend and serve frozen.
nutty freeze
2 parts Starbucks™ Coffee Liqueur
part VOX® Vodka
½ part Nocello® Liqueur
scoop Vanilla Ice Cream
Splash of Milk or Cream
Mix and serve over ice or blend and serve frozen.
café colada
½ parts Starbucks™ Coffee Liqueur
5 parts Pina Colada Mix
Pour ingredients into a blender with ice and whip until frozen. Serve in a specialty glass and garnish with a pineapple wedge.
coffee MojIto
part Starbucks™ Coffee Liqueur
Fresh Mint Sprigs
Sugar
½ Lime
Soda Water
Muddle mint and sugar in a tall glass. Squeeze lime, add Starbucks™ Coffee Liqueur and ice. Fill with soda water. Garnish with more mint.
coffee cooler
part Starbucks™ Coffee Liqueur
¾ part DeKuyper® Buttershots® Schnapps
4 parts Chilled Starbucks® Coffee
Shake ingredients with ice and pour over ice in a highball glass.
BlusHIn’ russIan
part Starbucks™ Coffee Liqueur
¾ part VOX® Vodka
scoop Vanilla Ice Cream
3 strawberries
Add to blender, blend and serve in parfait glass
alMond coffee
part Starbucks™ Coffee Liqueur
¾ part DeKuyper® Dark Crème de Cacao
¾ part Amaretto
scoop Vanilla Ice Cream
Blend all ingredients with ice until smooth like a milkshake. Pour into a dacquiri glass and garnish glass with caramel sauce. Top with whipped cream and chocolate sprinkles.
Iced coffee
part Starbucks™ Coffee Liqueur
part VOX® Vodka
Soda Water
Combine liqueur and vodka over ice in a tall glass, then fill to top with soda water.
café À la Mode
part Starbucks™ Coffee Liqueur
part ABSOLUT® VANILIA®
2 scoops Vanilla Ice Cream
Blend until smooth and pour into a champagne flute. Garnish with freshly ground nutmeg.
cocoMIntInI
part Starbucks™ Coffee Liqueur
part DeKuyper® White Crème de Cacao
½ part DeKuyper® Peppermint Schnapps
Shake with ice and strain into a highball glass filled with oz. crushed ice.
caffe fIzz
1part Starbucks™ Coffee Liqueur
part Ronrico® Vanilla Rum
Ginger Ale
Build over ice and garnish with an orange wedge.
seattle stout
part Starbucks™ Coffee Liqueur
pint of Guinness® beer
Mix and serve in a pint glass.
PanaMa slInG
½ part Starbucks™ Coffee Liqueur
½ parts Plymouth® Gin
½ part Cherry Heering® Liqueur
2 parts Pineapple Juice
Juice from ½ Lime
2 splashes of Angostura® Bitters
Shake with ice and strain into a tall glass filled with ice. Garnish with a pineapple wheel and a sprig of mint.
Martinis
cHocolate covered cHerry
part Starbucks™ Coffee Liqueur
½ part DeKuyper® Razzmatazz Schnapps
½ part VOX® Raspberry Flavored Vodka
part Cream
Shake with ice and strain into a martini glass rimmed with grated chocolate. Garnish with a maraschino cherry.
café caBana
part Starbucks™ Coffee Liqueur
part DeKuyper® White Crème de Cacao
½ parts Light Rum
½ part DeKuyper® Blue Curacao
Shake with ice and strain into a martini glass.
MocHatInI
part Starbucks™ Coffee Liqueur
½ part Chocolate Liqueur
part Absolut® Vanilia Vodka
Shake with ice and strain into a martini glass.
oranGetwIst
part Starbucks™ Coffee Liqueur
part ABSOLUT® MANDARIN® Vodka
½ part DeKuyper® Dark Crème de Cacao
½ parts Orange Juice
Shake with ice and strain into a martini glass. Garnish with an orange wedge.
esPressotInI
part Starbucks™ Coffee Liqueur
½ parts ABSOLUT® VANILIA®
Shake with ice and strain into a martini glass. Garnish with three coffee beans.
café con lecHe
¾ part Starbucks™ Coffee Liqueur
part VOX® Vodka
½ part DeKuyper® ButterShots® Schnapps
½ part Cream
Shake first three ingredients with ice and strain into a turbinado sugar rimmed martini glass. Float cream on top.
toffee coffee
½ parts Starbucks™ Coffee Liqueur
½ parts of Godiva® White Chocolate Liqueur
part Dooley’s® Toffee Liqueur
Splash of Cream
Shake ingredients with ice and strain into a turbinado sugar rimmed martini glass.
BERRYTINI
part Starbucks™ Coffee Liqueur
part ABSOLUT® VANILIA®
½ part Raspberry Liqueur
Splash of Cream
Shake ingredients with ice and strain into a turbinado sugar rimmed martini glass.
coffee BlossoM
part Starbucks™ Coffee Liqueur
part ABSOLUT® VANILIA®
part Cream
Splash of Amoretti® Orange Flower Syrup
Shake with ice and strain into a chilled champagne or martini glass. Garnish with an orange twist.
Hot drInks
café nIeve
part Starbucks™ Coffee Liqueur
Hot Starbucks® Coffee
Mix and serve in a cinnamon-sugar rimmed Irish coffee glass.
cocoa café
part Starbucks™ Coffee Liqueur
½ part DeKuyper® Peppermint Schnapps
Hot Cocoa
Serve mixed in an Irish coffee glass. Top with whipped cream.
sPIced coffee cuP
1part Starbucks™ Coffee Liqueur
part VOX® Raspberry Flavored Vodka
4 parts Hot Starbucks® Coffee
Splash of Ronrico® Rum
Pour first three ingredients into an Irish coffee glass. Float rum on top and garnish with a teaspoon of fresh whipped cream.
MIxed drInks
MocHa creaM
part Starbucks™ Coffee Liqueur
part DeKuyper® White Crème de Cacao
part VOX® Vodka
part Cream
Build over ice in a rocks glass.
ultIMate wHIte russIan
part Starbucks™ Coffee Liqueur
2 parts VOX® Vodka
part Milk
Shake vigorously and serve over ice in a rocks glass.
rasPBerry cooler
part Starbucks™ Coffee Liqueur
part VOX® Raspberry Flavored Vodka
Soda Water
Pour first two ingredients into a rocks glass filled with ice. Add soda and garnish with a lime slice.
tHe ultIMate tIraMIsu
part Starbucks™ Coffee Liqueur
2 parts Absolut® Vanilia Vodka
part Almond-Flavored Liqueur
Serve in a rocks glass and top with whipped cream.
BourBon
part Starbucks™ Coffee Liqueur
part Jim Beam Black® Bourbon
Serve mixed over ice in a rocks glass.
El Platano
part Starbucks™ Coffee Liqueur
½ part Crème De Banana (or ½ banana)
½ part DeKuyper® Dark Crème De Cacao
Cream
Mix and pour over ice in a rocks glass.
café courvoIsIer®
part Starbucks™ Coffee Liqueur
part Courvoisier® VSOP
Build over ice in a rocks glass. Garnish with a lemon twist.
Black russIan
part Starbucks™ Coffee Liqueur
½ parts VOX® Vodka
Build over ice in a rocks glass.
café GInGer
part Starbucks™ Coffee Liqueur
Ginger Ale
Pour Starbucks™ Coffee Liqueur into a rocks glass filled with ice. Add ginger ale and garnish with a cherry.
BourBon coffee a la PIstacHIo
part Starbucks™ Coffee Liqueur
½ parts Jim Beam® Bourbon
part Milk
Splash of Amoretti® Pistachio Cream
Shake with ice and strain into a chilled rocks glass rimmed with ground pistachios. Garnish with an orange twist.
flavored russIans
part Starbucks™ Coffee Liqueur
2 parts Flavored Vodka of Choice
part Milk
Mix vigorously and serve over ice in a rocks glass.
creaM lIqueurs
Iced & Blended
Hazelnut latte
2 parts Starbucks™ Cream Liqueur
2 parts Chilled Starbucks® Coffee
¾ part Frangelico® Liqueur
Build over ice in tall glass
vanIlla latte
2 parts Starbucks™ Cream Liqueur
2 parts Chilled Starbucks® Coffee
¾ part ABSOLUT® Vanilia®
Build over ice in a tall glass.
MocHa cooler
2 parts Starbucks™ Cream Liqueur
2 parts Chilled Starbucks® Coffee
¾ part DeKuyper® Dark Crème de Cacao
Build over ice in a tall glass.
Banana creaM PIe
1part Starbucks™ Cream Liqueur
¾ part DeKuyper® Crème de Banana
Milk
Pour Starbucks™ Cream Liqueur and DeKuyper® Crème de Banana over ice in a tall glass, then fill to top with milk.
Martinis
Lattetini
part Starbucks™ Cream Liqueur
½ parts Vox® Vodka
Shake with ice and strain into a martini glass.
candy cane MartInI
part Starbucks™ Cream Liqueur
½ part DeKuyper® Peppermint Schnapps
½ part DeKuyper® White Crème de Cacao
Splash of Grenadine
Shake with ice, strain and serve in a martini glass rimmed with crushed peppermint.
Hot drInks
kentucky coffee
¼ parts Starbucks™ Cream Liqueur
¾ part Knob Creek® Bourbon
Hot Starbucks® Coffee
Add ingredients to cup of hot coffee.
PePPerMInt coffee
part Starbucks™ Cream Liqueur
½ part DeKuyper® Peppermint Schnapps
Hot Coffee (or try with Hot Cocoa)
Serve in an Irish coffee mug and top with whipped cream.
starBucks™ creaM lIqueur and coffee
oz. Starbucks™ Cream Liqueur
Hot Starbucks® Coffee
Serve in an Irish coffee mug and top with whipped cream.
MIxed drInks
rasPBerry coffee
part Starbucks™ Cream Liqueur
½ part Chambord®
½ part DeKuyper® Crème de Cacao
Build Over Ice. Serve in rocks glass
starBucks™ creaM lIqueur on tHe rocks
part Starbucks™ Cream Liqueur
Serve over ice in a rocks glass.
seasonal/HolIday drInks
Frostini
1part Starbucks™ Coffee Liqueur
part Starbucks™ Cream Liqueur
¼ part DeKuyper® Peppermint Schnapps
Serve in a martini glass and garnish with fresh mint.
PePPerMInt coffee
part Starbucks™ Cream Liqueur
½ part DeKuyper® Peppermint Schnapps
Hot Coffee (or try with Hot Cocoa)
Serve in an Irish coffee mug and top with whipped cream.
MudslIde MartInI
part Starbucks™ Cream Liqueur
part Starbucks™ Coffee Liqueur
½ part ABSOLUT® Vanilia®
Shake ingredients over ice. Serve in a Martini Glass.
Café Blanco
part Starbucks™ Coffee Liqueur
¾ part Absolut® Vanilia Vodka
½ part Starbucks™ Cream Liqueur
Hot Starbucks® coffee
Serve in an Irish coffee mug and top with whipped cream.
ultIMate wHIte russIan
part Starbucks™ Coffee Liqueur
2 parts VOX® Vodka
part Milk
Shake vigorously and serve over ice in a rocks glass.
MocHatInI
part Starbucks™ Coffee Liqueur
½ part Chocolate Liqueur
part Absolut® Vanilia Vodka
Shake with ice and strain into a martini glass.
esPressotInI
part Starbucks™ Coffee Liqueur
part ABSOLUT® VANILIA®
Shake and strain into a martini glass. Garnish with three coffee beans.
cocoa café
part Starbucks™ Coffee Liqueur
part DeKuyper® Peppermint Schnapps
Hot Cocoa
Serve mixed in an Irish coffee glass. Top with whipped cream.
starBucks™ creaM lIqueur on tHe rocks
part Starbucks™ Cream Liqueur
Serve over ice in a rocks glass.
candy cane MartInI
part Starbucks™ Cream Liqueur
½ part DeKuyper® Peppermint Schnapps
½ part DeKuyper® White Crème de Cacao
Splash of Grenadine
Shake with ice, strain and serve in a martini glass rimmed with crushed peppermint.
RIVER ROASTERS COFFEE RECIPES!!
DRINK RECIPES WITHOUT LIQUOR:
Café Borgia
2 cups River Roasters strong coffee
1/2 cup heavy cream, whipped
orange zest
Divide the coffee into two cups. Top with whipped cream, add zest, and serve.
Spiced Cream Coffee
¾ tsp. Ground cinnamon ½ cup heavy cream
¼ tsp. ground nutmeg 2 cups River Roasters coffee
1 Tblsp. sugar 2 tsp. chocolate syrup
Whip the cream with the spices and sugar. Divide the coffee into 2 cups. Spoon 1 t. of chocolate
syrup into each cup. Add coffee, and top with spiced cream.
Coffee Grog (servers 12)
2 Tblsp. butter 1 ½ cups heavy cream or half & half
1 cup brown sugar 12 small strip of orange peel
1/8 tsp. ground allspice 12 small strips of lemon peel
1/8 tsp. ground cinnamon 9 cups River Roasters coffee
1/8 tsp. ground nutmeg 1 ½ tsp. rum extract
1/8 tsp. ground cloves
Melt the butter in saucepan over low heat. Stir in brown sugar and spices. To serve, combine in
each cup 1 t. butter mixture, 2T. cream, 1 strip each orange and lemon peel, and 1/8 t. rum
extract. Add hot coffee and stir.
Café Viennese
2 cups River Roasters strong coffee or espresso
whipped cream
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Pour coffee into 2 cups. Topped as desired with whipped cream. Sprinkle with spices.
Raspberry Mocha
1 –2 shots River Roasters espresso raspberry syrup
steamed milk whipped cream
chocolate syrup
Fill cup with steamed milk. Add espresso and syrups. Top with whipped cream.
COFFEE DRINKS WITH LIQUOR
Amaretto Coffee
1 cup River Roasters strong coffee
1 shot amaretto
steamed milk
Pour steamed milk into cup. Add the coffee and amaretto. Top with whipped cream , if desired.
Cafe Royale
Pour a cup of strong coffee. Place a lump of sugar on a spoon. Over the sugar cube, pour a shot
of bourbon. Light the soaked sugar cube with a match and let it burn out. Stir and serve. Very
dramatic!
Irish Monk Coffee
1 cup River Roasters strong coffee
1/2 oz. Bailey’s Irish Cream
3/4 oz. Frangelica liqueur
whipped cream
Fill cup with coffee. Add liqueurs, top with whipped cream, and serve.
Keoke Coffee
1 cup River Roasters strong coffee
½ oz. Brandy
½ oz. Kahlua
¼ oz. Crème de Cacao
whipped cream
Pour liqueurs into coffee, top with whipped cream, and serve.
Millionaire Coffee
½ oz. Kahlua
½ oz. Bailey’s Irish Cream
½ oz. Grand Marnier
½ oz. Frangelico
River Roasters strong coffee
Whipped cream
Pour coffee into a tall mug. Add liqueurs, top with whipped cream, and serve.
OTHER COFFEE TREATS
Chocolate Covered Espresso Beans
1 bag River Roasters espresso beans
1 bag chocolate chips
1 sheet waxed paper
Melt the chocolate chips in a plastic container in your microwave. Place the beans on a sheet of
waxed paper on a cookie sheet. Spoon the melted chocolate over the beans. Set them in the
fridge to harden. Once they are hard, pour another layer of chocolate over them, and cool again.
When they are hardened, eat and enjoy!
Paris Iced Café
1 cup River Roasters chilled , strong coffee
2 scoops ice cream
whipped cream
Place the ice cream in a tall shake glass. Pour cold coffee over. Top with whipped cream.
Banana coffee Blend
1 cup River Roasters cold strong coffee
1 banana
½ cup milk
1 tsp. chocolate syrup
ice cubes
Put all the ingredients in a blender and blend thoroughly. Top with whipped cream.
Coffee Caramel Sauce
2 cups packed dark brown sugar
3//4 cup River Roasters strong dark coffee
¾ cup heavy cream
Place all ingredients into a small sauce pan. Bring to a boil. Reduce heat and simmer to just
before the soft ball stage-about 230 degrees on candy thermometer-for about 15minutes. Serve
right away over ice cream, or refrigerate and serve cold.
Flourless Mocha Cake
1 lb. Bittersweet chocolate
1 cup unsalted butter
6 large eggs
2 t. River Roasters espresso powder
Melt the chocolate and the butter in a plastic dish in the microwave, being careful not to burn
it. Beat the eggs till triple in volume and soft peaks form. Using a wire whisk, fold ½ the egg
mixture into the chocolate mixture, stirring gently. Pour in remaining eggs and stir till no streaks
remain. Stir in espresso powder. Pour into a grease, floured, and wax papered 10 inch cake pan.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.
Bake 15 minutes at 425 degrees. Serve with whipped cream, if desired.
Coffee Recipes
Espresso Buttermilk Cake
Moist and flavoursome, this is a
sensational looking cake to bake
for a show-off occasion.
Serves 8
250g softened unsalted butter
200g (1 cup) caster sugar
2 eggs
1 tbsp coffee essence
250g (2 cups) plain flour
1 tsp baking powder
1 tsp bi-carb of soda
1/2 tsp salt
2 tsp finely ground fresh coffee
200ml buttermilk
Preheat the oven to 180degC. Grease a 23cm round tin – we used a 1.2 litre stainless steel bowl .
Cream the butter and sugar until light, add the eggs one at a time, beating well after each addition.
Stir in the coffee essence. Sift the remaining dry ingredients together and stir through the ground coffee.
Fold the dry ingredients through the mixture, alternating with the buttermilk and finishing with the flour.
Pour into the prepared tin and bake 45 – 55 minutes. Cool in the tin for ten minutes then turn onto a rack
to cool completely. Cover with chocolate ganache and sprinkle with chocolate covered coffee beans.
Chocolate Ganache
250g good quality dark chocolate, chopped in small pieces
65g unsalted butter, diced
200 ml fresh cream
Place the chopped chocolate and butter in a bowl. In a pan, heat the cream just until boiling and pour over
the chocolate. Stir gently until the butter and chocolate have melted and the ganache is glossy. Leave to cool
and thicken slightly before using.
Chilli and Coffee Baked Ribs
Spicy, sticky, yummy and sweet. Despite
the number of ingredients, this is an easy
dish to prepare and cook.
Serves 2 – easily doubled to serve 4
Sauce:
1 tbsp olive oil
1 small onion, finely chopped
125ml (1/2 cup) strong coffee
65ml (1/4 cup) tomato ketchup
2 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp treacle
2 tsp Worcestershire sauce 1/2 tsp mustard
1/2 tsp Mc Cormick’s Mexican chilli powder
1/2 tsp ground cumin
pinch cinnamon
pinch cayenne pepper
Ribs
2 racks American-style pork ribs (approx 1kg)
2 tbsp cider vinegar
1 tbsp Mc Cormick’s Mexican chilli powder
2 tsp ground cumin pinch cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
For the sauce: heat the oil in a heavy pan and saute onions until translucent. Add the other ingredients,
whisking to combine, and bring to the boil. Simmer to reduce the sauce by half. Keep to one side.
For the ribs: place ribs in a large pan and cover with cold water. Add the cider vinegar and bring to the boil.
Simmer for ten minutes then drain. Place in a roasting tray. Mix the dry spices together and rub over both
sides of the ribs.
To cook: preheat oven to 180degC. Brush ribs generously with the sauce and roast for ten minutes.
Brush with more sauce and roast a further 15 minutes. Remove from oven and leave to rest, covered with foil,
for ten minutes. Serve with the extra sauce, baked potatoes with sour cream and a salad or coleslaw.
Tip: you can make the sauce several days ahead and keep covered in the fridge.
Mascarpone Cream Dessert
Rich and extravagant,
this dessert is perfect for special occasions.
Serve it with savoiardi biscuits
Best eaten within a day of making –
if it lasts that long!
Serves 4 - 6
2 eggs, separated
1 1/2 – 2 tbsp caster sugar
400g mascarpone
Cognac or Grand Marnier, to taste
finely ground fresh coffee grains
In a bowl, whisk together the egg yolks and sugar until thick and
creamy.
Fold through the mascarpone.
In a separate bowl, whisk the egg whites until stiff then fold through
the mascarpone mixture.
Add liqueur to taste. Pour into a serving bowl (or individual bowls) and
sprinkle with the coffee grains.
Tip: the coffee grains can be layered through the mixture – just take
care not to overdo them. Make sure they are fresh and finely ground.
If you prefer a lighter mixture, use 200g mascarpone mixed until
smooth with 200g drained fresh ricotta.
Eleni Coluzzi’s Tiramisu
This is Eleni Coluzzi’s version of Tiramisu.
You’ll find it at
Bar Coluzzi, Darlinghurst.
With thanks to
Andy Payne (Photographix) for food photography
Karen Uren for assistance with styling
Veronica Gillmer (Alphabet Soup) for design
250 ml long black (espresso) coffee
1/2 tsp Sambucca
4 tbsp sugar
125g (1/2 packet) Savoiardi biscuits
3 free range eggs, separated
250g light Philadelphia cream cheese
600ml thickened cream
Shaved dark chocolate or chocolate sprinkles
Mix the coffee, Sambucca and 1 tbsp of the sugar together. Break the Savoiardi biscuits into halves and dunk
each half in the coffee mixture. Line a small lasagne dish or seven dessert bowls with the biscuits. Put the egg
yolks and remaining sugar into the bowl of a food processor and process for 3 minutes. Whisk the egg whites
until frothy and add to the egg yolk mixture. Add the cream cheese and thickened cream and process until
smooth and thick, about 5 - 10 minutes. Spoon cream cheese mixture evenly over biscuits. Decorate top with
shaved chocolate. Refrigerate, covered, for one hour before serving.
