Whip the cream until it starts to thicken. Add the sugar and vanilla extract and continue whipping until it's firm and holds it's shape.
Mix together the espresso and kahlua and set aside.
Take four glasses or small dessert bowls and layer one cookie at the bottom of each. Spoon 2 tsp of the espresso mixture on top, spreading it around so the entire cookie gets soaked.
Grate a layer of chocolate over the top of the cookie, using a microplane or small grater.
Put a dessert spoon full of cream on top of the cookie and chocolate. Take another cookie and lay it on top of the cream, pressing down slightly to spread the cream out. Continue layering until you have 5 layers, ending with whipped cream and a final sprinkling of chocolate.
Cover loosely and put in the refrigerator for at least 2 hours, to get really cold.
Note:If you are making these in mason jars, don't put on the last topping of whipped cream, just screw on the caps and refrigerate until ready to serve, then top with the last layer of whipped cream and shaved chocolate.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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