Liquor pies

(48 pcs) (without oven)

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Ingredients:

250 gr biscuits

125 gr butter

3 teaspoons gelatine powder

60 ml water

250 gr cream cheese

90 gr brown sugar

150 gr chocolate

2 teaspoons lemon grater

3 tablespoons Tia Maria

3 dl whipping cream

chocolate flakes

extra:

4 12 mold muffin pans

Preparation:

© Janneke's Recipe pages - recipe cookies, pie and pastry making

Grease the muffin pans and cover each mold bottom with a circle baking paper.

Mash the biscuits to crumbs and add, stirring, the melted butter. Push 1 large teaspoon mixture firm in the molds. Place the muffin pans in the fridge.

Prepare:

Dissolve the gelatine powder in the boiling water. Mix the soft (Philadelphia) cream cheese with the sugar and add melted chocolate, lemon grater and Tia Maria. Beat well. Stir the gelatine into the cream and spoon the mixture in the molds.

Let the cream liquor pies stiffen in the fridge for at least 2 hours.

Remove the pies from the molds. Beat the cream to peaks and divide over the pies.

Decorate with chocolate flakes.