Yield: 10 servings

Prep time: 40 minutes

Level: Easy

Ingredients:

2 ounces dark chocolate + 2 tablespoons oil
1 teaspoon instant coffee
12 kosher-for-Passover cookies or tea biscuits, crushed
1 YOLO Milk Dessert with Fine White Chocolate
1 YOLO Milk Dessert with Fine Milk Chocolate
1 YOLO Milk Dessert with Fine Dark Chocolate
2 8-ounce containers heavy cream
2 ounces white chocolate + 2 tablespoons oil
2 ounces milk chocolate + 2 tablespoons oil

Instructions:

1. Beat the heavy cream in a mixer until soft peaks form. Divide into three bowls.
2. Place the dark, white, and milk chocolates with the oil in 3 separate bowls. Heat each bowl in the microwave, in short pulses until just melted.
3. Add the melted white chocolate plus white YOLO to one of the bowls of whipped cream. Add the melted milk chocolate plus the milk chocolate-flavored YOLO and the instant coffee to the second bowl, and the melted dark chocolate plus the dark YOLO to the third bowl. Fold in the ingredients in each bowl until incorporated.
4. To assemble: Prepare 10 pretty transparent glasses, and place 2 tablespoons of the dark YOLO mixture at the bottom of each glass. Cover with 1 heaping tablespoon of cookie crumbs, using half of the total amount. Repeat with the milk chocolate YOLO for the second layer, topping with the rest of the cookie crumbs. End with the white YOLO and place in the fridge for at least an hour.
If desired, decorate with grated chocolate or colored candies.