Our 54 Most-Comforting Casserole Recipes

The mousse layer is really heavy not light and airy. Something is off. Now If the chocolate was drizzled into the whipped cream, then cream cheese and sugar beat separately until light and fluffy then folded into chocolate cream mixture- then it may have more of a mousse texture! But as written its an extremely heavy mousse as is I wouldn't call it a mousse at all! Should have went with my gut and skipped this one! When the cream cheese is melted with the chocolate it turns into thick goo! You cant fold that goo into the cream in order to get it smooth you have to beat it into the cream which deflates the whipped cream!? In turn produces a HEAVY mousse

When you refer to something as Spanish; it should be from Spain and this beverage is not. Tia Maria is originally from Jamaica, Cointreau from d'Anjou. The traditional "spiked" coffee in Spain is called a carajillo and is brandy OR rum, usually the former. It may be a tasty beverage, but it's not Spanish!

Used less ingredients fir smaller batch