Ingredients:
- 4 cups miniature marshmallows
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup semisweet chocolate chips
- 2 teaspoons instant coffee
- 1/4 teaspoon cinnamon
- 2 cups whipped cream or whipped topping
- 8 sponge cake dessert cups
- 1 cup finely chopped pecans
Preparation:
In top of double boiler, combine marshmallows, salt, and milk; cook over boiling water until marshmallows melt. Remove from heat and stir in chocolate chips, coffee granules, and cinnamon. Fold 1/2 cup of mocha mixture into the whipped cream; cover and refrigerate to chill.With remaining chocolate mixture, frost top edge and sides of sponge cake dessert cups; roll in chopped pecans. Spoon a big dollop of the chilled mocha filling into each dessert cup. Chill. Serves 8.
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