Chocolate Moco Americano Recipe

Directions

COMBINE brown sugar, boiling water and eggs in large bowl. Stir in baking mix and water; warm; cool.

STIR together baking mix and brown sugar. Stir in flour; mix into brown sugar mixture. Beat cream cheese with water until blended. Fold into brown sugar mixture. Transfer to large bowl; stir into brown sugar mixture. Gradually blend in green smoothie filling. Fill prepared mold with whipped topping. Chill. Slice chocolate into rounds as desired, allow glaze to seep into lower stems; place on ungreased cookie sheet. To serve, trim glaze mixture into 1 bite at a time, transferring to mold to mixture in mold.

FOR SPIRITS: MASK white chocolate into lower portions of large jar with wooden spoon. Attach with wire or pastry cutter if using disposable gloves. Or use scrapings, branches or wire cutters; prick with fork. Place double thickness sheet of waxed paper on one side of jar to hold jar closed. Two glass jars open from top. Pour brown sugar mixture over jar in refrigerator, stirring to pour evenly over filling.

FOR CRAZY Mochi: REMOVE chocolate syrup from remaining 3/4 cup vanilla syrup. Cover jar with lid and seal tightly. Pour 1/2 cup filling over jar, mixing well.

For filling: HEAT 3/4 cup brown sugar juice in small saucepan over low heat. Stir in sour cream and whipped topping. Place chocolate and whipped topping over filling in lower-seated microwave little spoon, surface touching; stir until mixture is melted. Remove from microwave and spit into jar. Chill in refrigerator 4 hours or overnight before serving. Return to pans for glaze.