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Cocoa Cookie Brittle™ with Raspberry Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 2 tbs. granulated sugar
- 1 tbs. raspberry liqueur
- 1 drop red food coloring (optional)
- Fresh raspberries for garnish
- 1 box of Mother Rucker's Sweets Cocoa Cookie Brittle
Instructions
Combine whipping cream, sugar, liqueur, and food coloring (optional) into a large mixing bowl. Whip with the wisk attachment of an electric mixer until stiff peaks form. Make sure not to over-beat or the cream will become lumpy and butter-like. Refrigerate until ready to use.
Serve Raspberry Whipped Cream in a bowl for dipping or dollop onto a piece of Cocoa Cookie Brittle™. Garnish with fresh raspberries. It's equally delicious both ways!
Hint: The cream whips best when the ingredients, bowl and utensils are thoroughly chilled.
Enjoy!!!