Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 2 packages (about 9 oz each) chocolate wafers or chocolate graham crackers
- Dark chocolate, grated (for garnish)
Instructions
-
In a small bowl, dissolve instant coffee granules in hot water. Let it cool.
-
In a large mixing bowl, whip the heavy whipping cream until it forms soft peaks.
-
Add powdered sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form.
-
Gently fold the dissolved coffee into the whipped cream, creating a mocha-flavored whipped cream.
-
On a serving plate or in a dish, spread a thin layer of the mocha whipped cream to act as a base.
-
Place a layer of chocolate wafers or chocolate graham crackers on top of the whipped cream.
-
Spread a layer of mocha whipped cream over the chocolate layer.
-
Repeat the process, alternating between chocolate layers and mocha whipped cream, until you have used all the ingredients. Ensure the top layer is mocha whipped cream.
-
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cake to set.
-
Before serving, garnish the Mocha Chocolate Icebox Cake with grated dark chocolate.
Slice and enjoy this luscious and indulgent dessert with a cup of coffee or on its own!
