Chocolate Mocha Freeze
- 8 squares of semi sweet chocolate
- 2 cups whipping cream divided
- 1 packages chocolate wafer cookies
- 3/4 C strong black coffee
Microwave chocolate with 1/2 cup of the whip cream on high for 2 minutes stirring halfway through. Stir until chocolate is completely melted. Cool for 20 minutes or until at room temperature, stirring occasionally.
Beat 1 1/2 C cream until soft peaks form. Fold half of the whip cream into chocolate mixture. Fold in remaining whipped cream until just blended.
Spread 1/4 of the mousse into bottom of 9 inch pan. Dip 15 wafers into coffee for 5 seconds each and cover mousse layer. Repeat 2 more layers ending with mousse layer. Cover and freeze. Let sit about 30 minutes at room temperature before serving.