Chocolate Tiramisu Ala Claytons! ~Jaidi Clayton~

Water ¾ cup

Sugar 1 ½ cups

Cocoa powder ¾ cup

 Mix water sugar and cocoa to a thin consistency rich chocolate. Make as strong or as sweet as you prefer by adding more of less sugar. (these amounts are what I have found to work the best) Mix and do not boil. Stir over medium heat until there are no more lumps and the sauce is smooth. Set aside on a low temp burner to keep warm, stirring occasionally. Don’t burn it.

 Heavy Whipping Cream  --2 pints

Marscapone Cheese --2 containers

Sugar --½ cup

Vanilla--2 teaspoons

Beat whipping cream, sugar and vanilla until soft peaks form. (basically until it looks ready) Fold in Marscapone cheese (I usually dump it in and mix it lightly with a rubber spatula.) It will thicken.

2 boxes of Nilla wafers

Dip Nilla Wafers in chocolate sauce. DO NOT let sit in chocolate sauce too long but long enough to soak up a little sauce. I usually put about 15-20 in the sauce, and start taking them out right away/

Layer nilla wafers covered in chocolate on the bottom of a 9X13 pan. (you can also use any other pan, glass pans work well so that you can see the pretty layering, it can be a tall circle pan, or a small square pan. If you use an 8X8 pan cut the recipe in half) Follow the nilla wafers with a thin layer of whipping cream mixture. Repeat until you have used up all of the whipping cream ending with the whipping cream layer. Sprinkle cinnamon or cocoa powder (we recommend cinnamon, it brings the chocolate flavor out a whole bunch) Tap on counter to pack it all in.

Cover with Saran Wrap over night in fridge (The longer it sits in the fridge the better, we usually make it about 9 at night to eat it about 8 or so the next night. Works Great!)

*Make half to try before you are making it for any big occasion to make sure that you get the right taste to it.