White And Dark Chocolate Ice Box Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This cake recipe comes directly from the Godiva Chocolatiers. I made this and it was so good that I just had to share this with you. Ingredients:
cookie layer |
1 cup chocolate wafer cookie crumbs, divided |
white chocolate mousse |
4 bars (1.5 ounces each) godiva solid ivory, finely chopped |
1 1/3 cups heavy cream, divided |
2 tablespoons confectioners' sugar |
1 tablespoon grand marnier (optional) |
dark chocolate mousse |
4 bars (1.5 ounces each) godiva dark chocolate, finely chopped |
1 1/2 cups heavy cream, divided |
1 tablespoon confectioners' sugar |
1 tablespoon dark rum (optional) |
garnish |
sweetened whipped cream |
fresh berries |
Directions:
1. Make the cookie layer:
2. Line 9x5x3-inch loaf pan with plastic wrap, leaving 2-inch overhang. Place 1/3 cup cookie crumbs in prepared pan.
3. _________________
4. *Make the white chocolate mousse:
5. Place solid ivory and 1/3 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
6. ______
7. Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at high speed. Add confectioners' sugar and Grand Marnier and beat until stiff peaks form. Fold about one-third of the whipped cream into cooled chocolate mixture. Fold in remaining whipped cream. Spread mousse in loaf pan and sprinkle with 1/3 cup cookie crumbs. Cover with plastic wrap and refrigerate.
8. ______
9. *Make the dark chocolate mousse:
10. Place chocolate and 1/2 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
11. ______
12. Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at medium speed. Add confectioners' sugar and rum and beat until stiff peaks form.
13. ______
14. Fold about one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream until blended. Spread mousse in loaf pan and sprinkle with remaining cookie crumbs. Cover with plastic wrap and refrigerate at least 6 hours.
15. ***To serve: Carefully invert the icebox cake onto a serving platter and peel off plastic wrap. Garnish cake with sweetened whipped cream and fresh berries, if desired.
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