My mother used to make this recipe (I’m sure with some minor alterations to this or that.) I used to get very excited when I saw that package of cookies come out. I’ve been known to eat this in secret until I make myself decidedly ill. It’s a combination that’s hard to argue. Those tasty little cookies and a sweet cream with some a small alcohol kicker. What’s not to like?
The prep time and construction couldn’t be any simpler and the results look quite elegant. There’s almost nothing to it. I break out the KitchenAid and it’s done in just a minute or two. By the time I’ve got the cookies unpackaged the cream is just about done in the mixer.
One and a half cup of heavy whipping cream, one tablespoon of sugar, two tablespoons of Kahlua, and maybe a half teaspoon of vanilla. That’s it. Mix on high speed for about two minutes. I use the wire whisk attachment for my KitchenAid. After that two minutes elapses I fold in some grated dark chocolate or perhaps a little powdered cocoa. Fill a bowl, surround with cookies, and dip to your heart’s content.
They make all manner of cookies that look like Pirouline. Pirouline are hollow, chocolate lined flaky tube shaped cookies. There are coffee lined, vanilla lined, strawberry lined, and all manner of solid filled cookies. I prefer the time-honored Pirouline classic; crispy shell and a thin chocolate liner. Delightful. Two packages of cookies is more than enough for four or more people. It really depends how piggy you get. Two packages are barely enough for me, alone.
For a nice sized bowl of whipped cream dip, certainly more than enough for a full package of cookies, you’ll need the following:
- 1 and 1/2 Cups Heavy Whipping Cream
- 1 Tablespoon Sugar
- 2 Tablespoons Kahlua
- 1/2 Teaspoon Vanilla
- At Least One Package of Pirouline or Equivalent Cookies