Chocolate wafer

By lromito

Ingredients

• 2 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 1/2 tablespoons cocoa powder
• 1 tablespoon Irish cream liqueur
• 1 1/2 tablespoons green creme de menthe
• 18 ounces chocolate wafer cookies
• 12 chocolate mint candy rectangles
• 6 ounces heavy cream
• 12 ounces chopped dark chocolate or dark chocolate chips

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

In a large bowl, whip the heavy cream until soft peaks form. Sprinkle in the powdered sugar and continue to whip until medium-stiff peaks form. Divide the whipped cream into two bowls.
Sprinkle the cocoa powder into one bowl along with the Irish cream liqueur. Whip to form stiff peaks.
Add the creme de menthe to the second bowl of cream and whip to form stiff peaks.
Begin to assemble the cakes. Place a wafer cracker on a piece of wax-paper-lined baking sheet and top with a dollop of the cocoa cream. Follow with another wafer cookie, gently pressing down to spread the cream to the edges. Add a layer of the mint cream then another wafer cookie. Continue building stacks, creating 4 layers total. Repeat process to create remaining shamrock stacks.
Transfer the baking sheet to the freezer and chill for 6-8 hours.
Once the cakes are frozen, make the chocolate ganache by heating the heavy cream in a small sauce pot. Place the chocolate in a large heatproof bowl, and when the cream is hot, pour it over the chocolate. Allow to sit for a minute. Using a rubber spatula, stir the chocolate and cream together until fully combined.
Remove the cakes from the freezer, and pour melted chocolate ganache over each cake, covering the sides and top. Place a chocolate mint candy on top of each, and return to the freezer until the chocolate sets.
Serve chilled.

Tips
- Eat it like an ice cream sandwich! Or leave at room temperature if you prefer to eat a softer cake with a fork.