Name: Mocha Me Crazy Icebox Cake
Prep time: 3 h 20 min
Total time: 3 h 20 min
Ingredients: 1 (9-ounce) package chocolate wafer cookies; 3 tablespoons whole milk; 3 tablespoons instant espresso powder; 3 1/2 cups cold heavy whipping cream; 1 teaspoon vanilla extract; 1 1/4 cups powdered sugar; 12 ounces cream cheese, at room temperature; 3/4 cup granulated sugar; 12 ounces chocolate chips or melting chocolate wafer

Mocha Me Crazy Icebox Cake

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This decadent dessert is a layered espresso-flavored mousse cake with a chocolate wafer crust. The whipped cream and cream cheese filling is flavored with a rich espresso mixture, while a silky chocolate ganache adds an indulgent touch. The cake is chilled to set, making for a creamy, coffee-infused treat perfect for any special occasion.

Author: Addie Gundry
Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 1 cake; serves 8 to 10 1x
Category: Desserts

Ingredients

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1 (9-ounce) package chocolate wafer cookies
3 tablespoons whole milk
3 tablespoons instant espresso powder
3 1/2 cups cold heavy whipping cream
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
12 ounces cream cheese, at room temperature
3/4 cup granulated sugar
12 ounces chocolate chips or melting chocolate wafer

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Instructions

Crush the cookies in a food processor to the consistency of wet sand.
In a small saucepan, heat the milk until it begins to steam. Stir in the espresso powder and set aside to steep.
In the bowl of a stand mixer ﬁtted with the wire whip, whip 2 1/2 cups of the heavy whipping cream on high until foamy. Add the vanilla and powdered sugar and continue whipping until stiff peaks form. Transfer to a large bowl and set aside.
In the same mixer bowl (no need to wash) using the paddle attachment, combine the cream cheese and granulated sugar and mix for 2 minutes, scraping down the sides of the bowl, until smooth.
Add the espresso-milk mixture and stir to incorporate. Fold the two mixtures together until no white streaks remain. Place in the refrigerator to chill.
Meanwhile, put the chocolate chips in a large bowl. Heat the remaining 1 cup heavy whipping cream in a small saucepan over medium heat until steamy. Pour the cream over the chips and stir until a smooth, shiny ganache forms.
Place half the crumbs into a greased 8-inch springform pan and press with your ﬁngertips to form a bottom crust. Spoon in half the whipped ﬁlling and smooth. Pour 1/2 cup of the ganache over the ﬁlling and carefully smooth. Repeat the layering.
Chill the cake for at least 3 hours before serving.

Find it online: https://foodgardening.mequoda.com/recipe/mocha-me-crazy-icebox-cake/