Ingredients For the Crust: - 2 13-ounce packages Chips Ahoy Original Chocolate Chip Cookies, divided
- 6 tablespoons Unsalted Butter
For the Chocolate Mousse: - 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 6 ounces Chocolate, bar or wafers
- 1 cup Heavy Whipping Cream, plus 3 tablespoons, divided
- 1/4 cup Powdered Sugar
- 4 ounces Cream Cheese, softened
For the Cookie Mousse: - 1 tablespoon Cold Water
- 1 teaspoon Unflavored Gelatin
- 1 1/4 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar, plus 2 tablespoons
- 14 Chips Ahoy Original Chocolate Chip Cookies, crushed
For the Topping: - 3/4 cup Heavy Whipping Cream
- 3 tablespoons Powdered Sugar
- Chips Ahoy Original Chocolate Chip Cookies, for garnish
Directions For the Crust: - Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one package of the Chips Ahoy cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
- Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
- Refrigerate or freeze the crust while you are preparing the filling.
For the Chocolate Layer: - Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
Prepare the Whipping Cream: - Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it's completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it's completely mixed into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
- Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.
For the Cookie Mousse: - Prepare another batch of gelatin, sprinkling the powdered gelatin over the cold water and allow to set. Once set, melt in the microwave for about 10 seconds.
- Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form.
- Fold the crushed cookies into the whipped cream and spread over the layer of chocolate mousse.
- Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set.
For the Topping: - Prior to serving, prepare another batch of whipped cream as instructed above.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the boarders of the cake with whipped cream using a large open star tip.
- Garnish with additional crushed cookies.
Notes - This cake must stay refrigerated.
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