Death by Chocolate Icebox Cake !
What You'll Need
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 3 tbsp milk
- 1/2 cup cocoa
- 8 oz cool whip (or homemade whipped cream*)
- 11 oz semi-sweet or milk chocolate chips, divided (about 3 cups)
- 3/4 cup heavy whipping cream
- 3/4 tsp vanilla
- 3/4 cup heavy whipping cream
- 1 1/2 tbsp cocoa powder
- 1/4 cup powdered sugar
- Chocolate sauce
- Mini chocolate chips
Chocolate Mousse
Chocolate Ganache
Chocolate Whipped Cream and Toppings
How to Make It
- Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
- Add cocoa and mix until smooth.
- Fold in the cool whip.
- Place chocolate chips in a metal bowl.
- Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
- Cover bowl with saran wrap for 5-7 minutes.
- Whisk chocolate and cream until smooth.
- Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
- Remove bowl from freezer and add whipping cream.
- Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
- As the cream starts to thicken, add the cocoa and powdered sugar.
- Whip until stiff peaks form.
- Place a single layer of graham crackers in the bottom of a 9x13 pan.
- Top graham crackers with half of the mousse mixture and spread evenly.
- Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
- Place another layer of graham crackers on top of the chocolate ganache
- Spread remaining mousse mixture on top of graham crackers.
- Pour remaining ganache on top of mousse mixture and spread evenly.
- Top ganache with one more layer of graham crackers.
- Top cake with chocolate whipped cream and spread into an even layer.
- Finish cake off with chocolate sauce and mini chocolate chips, if desired.
- *If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar.