Death By Chocolate Icebox Cake

INGREDIENTS

1. 14.4 oz box of Chocolate Graham Crackers

CHOCOLATE MOUSSE

1. 8 oz cream cheese, room temperature
2. 1/2 cup sugar
3. 3 tbsp milk
4. 1/2 cup cocoa
5. 8 oz cool whip (or homemade whipped cream*)

CHOCOLATE GANACHE

1. 11 oz semi-sweet or milk chocolate chips (about 2 cups)
2. 3/4 cup heavy whipping cream

CHOCOLATE WHIPPED CREAM AND TOPPINGS

1. 3/4 cup heavy whipping cream
2. 1 1/2 tbsp cocoa
3. 1/4 cup powdered sugar
4. Chocolate sauce (I used this one)
5. Mini chocolate chips

DEATH BY CHOCOLATE ICEBOX CAKE

INSTRUCTIONS
TO MAKE THE CHOCOLATE MOUSSE
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.

TO MAKE THE CHOCOLATE GANACHE
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.

TO MAKE THE CHOCOLATE WHIPPED CREAM
1. Add the heavy whipping cream, cocoa and powdered sugar to a large mixer fitted with the whisk attachment.
2. Whip on high speed until stiff peaks form.
PUTTING IT ALL TOGETHER
1. Place a single layer of graham crackers in the bottom of a 9×13 pan.
2. Top graham crackers with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of graham crackers on top of the chocolate ganache
5. Spread remaining mousse mixture on top of graham crackers.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of graham crackers.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. 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.