1/2 cup cold prepared strong coffee, any variety (Maxwell House)
4 triangles (1/3 of 3 1/2 oz. bar) Swiss dark or milk chocolate with honey and almond nougat, coarsely chopped (Toblerone)
1 pint (2 cups) coffee
chocolate or vanilla ice cream, slightly softened

GARNISH:

2 tbsp. thawed whipped topping (Cool Whip)
2 tsp. grated Swiss dark or milk chocolate with honey and almond nougat (Toblerone)

Place coffee and chopped chocolate in blender; cover. Blend on high speed until chocolate is chopped into small pieces.

Add ice cream; cover. Blend on high speed, using on/off action, until smooth.

Pour evenly into 2 tall glasses. Top each with 1 tablespoon of the whipped topping and 1 teaspoon of the grated chocolate.

Serve immediately.

Submitted by: Yasmine H.