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.
