Our Favorite Recipes: Death By Chocolate Ice Box Cake

Summer isn’t over yet – and this Death By Chocolate Ice Box Cake is the perfect dessert to cool you down!

INGREDIENTS

• 
  1 box (14.4 oz) chocolate graham crackers

Chocolate Mousse

• 8 ounces cream cheese (room temperature)
• ½ cup granulated sugar
• 3 tablespoons milk
• ½ cup natural unsweetened cocoa powder
• 8 ounces Cool Whip (or homemade whipped cream*)

Chocolate Ganache

• 11 ounces semi-sweet chocolate chips (milk chocolate chips, about 2 cups)
• ¾ cup heavy whipping cream

Chocolate Whipped Cream and Toppings

• ¾ cup heavy whipping cream
• 1 ½ tablespoons natural unsweetened cocoa powder
• ¼ cup powdered sugar
• Chocolate sauce 
• Mini chocolate chips

PREPARATION

To Make the Chocolate Mousse

• 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.

To Make the Chocolate Ganache

• 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 plastic wrap for 5-7 minutes.
• Whisk chocolate and cream until smooth.

To Make the Chocolate Whipped Cream

• Add the heavy whipping cream, cocoa and powdered sugar to a large mixer fitted with the whisk attachment.
• Whip on high speed until stiff peaks form.

Putting It All Together

• Place a single layer of graham crackers in the bottom of a 9×13 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. Refrigerate for at least 3-4 hours, or overnight, to allow the graham crackers to soften before serving.

Recipe from Life Love and Sugar

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