How to Make Mocha Ice Box Cake
- 9 years ago
Make a mocha ice box cake with this SheKnows how-to!
Ingredients:
• 2 cups heavy cream, chilled
• 2 1/2 cups mini marshmallows
• 1 tablespoon instant espresso powder
• 3 1/2 ounces semisweet chocolate, finely chopped
• 26 Nabisco Famous chocolate wafer cookies
Instructions:
1. Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang.
2. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan.
3. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves.
4. Remove from heat;
5. Whisk in chocolate until melted. Scrape into a bowl;
6. Let cool to room temperature, whisking occasionally, 20 to 25 minutes.
7. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form.
8. Fold a cup of whipped cream into chocolate mixture.
9. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream.
10. Arrange 3 cookies in a single layer on bottom of pan.
11. Scrape 1 cup of mousse over cookies and smooth with an offset spatula.
12. Stand one cookie up on each short end of pan.
13. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies.
14. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies.
15. Cover pan with plastic;
16. Freeze for at least 6 hours.
Ingredients:
• 2 cups heavy cream, chilled
• 2 1/2 cups mini marshmallows
• 1 tablespoon instant espresso powder
• 3 1/2 ounces semisweet chocolate, finely chopped
• 26 Nabisco Famous chocolate wafer cookies
Instructions:
1. Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang.
2. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan.
3. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves.
4. Remove from heat;
5. Whisk in chocolate until melted. Scrape into a bowl;
6. Let cool to room temperature, whisking occasionally, 20 to 25 minutes.
7. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form.
8. Fold a cup of whipped cream into chocolate mixture.
9. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream.
10. Arrange 3 cookies in a single layer on bottom of pan.
11. Scrape 1 cup of mousse over cookies and smooth with an offset spatula.
12. Stand one cookie up on each short end of pan.
13. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies.
14. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies.
15. Cover pan with plastic;
16. Freeze for at least 6 hours.