If you’d rather, you can use rum or brandy.
| Prep Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 teaspoons instant coffee granules
- 1 tablespoon hot water
- 1 ½ cups milk
- 1 (3.9 ounce) package instant chocolate pudding mix
- ½ teaspoon ground cinnamon
- 1 (8 ounce) container whipped cream topping (such as Cool Whip®)
- 1 (9 inch) angel food cake, cubed
Instructions
- Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
- Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.
- You can use pound cake instead of angel food cake as well.
- You can gently stir the cubed cake into the chocolate truffle cream but if you don’t consume everything, leftovers in the fridge will get soggy. I store the cake separately and just spoon the truffle cream over it when ready to serve.
- You can make the truffle cream in advance and refrigerate until ready to serve.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 569 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |