Description
Ina Garten’s classic mocha chocolate icebox cake blends rich espresso and chocolate flavors into a luxurious no-bake dessert. Cool whipped cream and chocolate wafers create an elegant make-ahead treat perfect for coffee and chocolate enthusiasts.
Ingredients
Scale
- 340 g (12 oz) mascarpone cheese
- 475 ml (16 fl oz) cold double cream
- 225 g (8 oz) Tate’s Bake Shop chocolate chip cookies
- 100 g (3.5 oz) caster sugar
- 60 ml (2 fl oz) Kahlúa liqueur
- 1 tsp pure vanilla extract
- 2 tbsps unsweetened cocoa powder (such as Droste)
- 1 tsp instant espresso powder
- Shaved dark chocolate, for garnish
Instructions
- Mocha Cream Preparation: Whip double cream, mascarpone, granulated sugar, Kahlúa, unsweetened cocoa powder, instant espresso powder, and vanilla extract in a stand mixer. Blend from low to medium-high speed until stiff, glossy peaks form.
- Cookie Base Construction: Line an 8-inch springform pan with chocolate chip cookies, strategically breaking some to create a complete, seamless foundation that covers the entire base.
- Layer Assembly: Alternate layers of cookies and mocha cream, creating five distinct tiers. Spread each cream layer evenly, ensuring full coverage of the previous cookie layer. Conclude with a final lavish cream topping, smoothing the surface with a spatula for a polished finish.
- Chilling Process: Wrap the pan securely with plastic wrap and refrigerate overnight. This crucial resting period allows cookies to soften and absorb the mocha cream, transforming into a luxurious, cake-like texture.
- Presentation: Carefully release springform pan sides by running a knife around the edge. Transfer to a serving platter and garnish with delicate chocolate shavings. Slice into elegant wedges and serve thoroughly chilled, revealing a decadent dessert perfect for sophisticated occasions.
Notes
- Master Cookie Selection: Choose crisp, high-quality chocolate chip cookies that can absorb moisture without becoming overly soggy, ensuring a perfect texture transformation during chilling.
- Cream Whipping Precision: Achieve stable, voluminous peaks by starting at low speed and gradually increasing to medium-high, preventing over-beating and maintaining the cream’s luxurious consistency.
- Overnight Magic: Allow the dessert to rest in the refrigerator for at least 8 hours, enabling cookies to soften and meld with the mocha cream, creating a sublime cake-like texture.
- Chocolate Garnish Finesse: Use a vegetable peeler or sharp knife to create delicate chocolate shavings, sprinkling them elegantly across the top for a professional and appetizing presentation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes (or overnight)
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 466
- Sugar: 32 g
- Sodium: 45 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg