Make a mocha ice box cake with this SheKnows how-to!<br /><br /><br /><br /><br /><br /><br /><br />Ingredients:<br />• 2 cups heavy cream, chilled<br />• 2 1/2 cups mini marshmallows <br />• 1 tablespoon instant espresso powder<br />• 3 1/2 ounces semisweet chocolate, finely chopped<br />• 26 Nabisco Famous chocolate wafer cookies<br />Instructions:<br />1. Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. <br />2. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan.<br />3. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. <br />4. Remove from heat;<br />5. Whisk in chocolate until melted. Scrape into a bowl; <br />6. Let cool to room temperature, whisking occasionally, 20 to 25 minutes.<br />7. Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. <br />8. Fold a cup of whipped cream into chocolate mixture. <br />9. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. <br />10. Arrange 3 cookies in a single layer on bottom of pan. <br />11. Scrape 1 cup of mousse over cookies and smooth with an offset spatula.<br />12. Stand one cookie up on each short end of pan.<br />13. Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. <br />14. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. <br />15. Cover pan with plastic; <br />16. Freeze for at least 6 hours.
