CHOCOLATE ANGEL DESSERT

1/2 cup milk chocolate English toffee chips (such as Heath Bits)
1/4 cup freshly brewed coffee (strong)
3/4 cup heavy (whipping) cream, whipped to stiff peaks
8 oz angel food cake, cut into 1-inch cubes (about 5 cups)
1 cup (6 oz.) semisweet chocolate chips

Butter an 8-inch springform pan; set aside.

In 2-cup glass measure, combine chocolate chips and coffee. Microwave on high 50-60 seconds until chocolate is melted and smooth when stirred. Microwave only enough to melt chocolate; avoid getting mixture too hot so it won't melt cream when it is mixed in. Transfer to a large bowl and cool 5 minutes.

Fold half of whipped cream into somewhat cooled chocolate mixture until well blended. Fold in the remaining whipped cream.

Fold cake cubes into chocolate mixture until thoroughly coated. Turn mixture into prepared springform pan, spreading evenly. Sprinkle toffee chips evenly over top. Cover and refrigerate 1 hour or longer until serving.

TO SERVE:
Remove side of springform pan and cut into slices.

Servings: 6
Source: The 5 in 10 Dessert Cookbook: 5 Ingredients in 10 Minutes or Less by Natalie Hartanov Haughton