Chocolate Icebox Cake

By khojnicki

Ingredients

• 4 tsp espresso
• 1/4 c plus 2 tbsp sugar
• 20 ladyfinger cookies
• 1 0.25 oz pkg powdered gelatin
• 1 10 oz. pkg bittersweet chocolate chips
• 4 c heavy cream
• 6 large egg whites
• Shaved chocolate, for serving

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In a glass measuring cup or bowl, combine the espresso with 1 tbsp sugar. Add 3/4 c boiling water and stir to dissolve. Line the bottom of a 9" x 13" baking dish with the cookies. Drizzle the espresso mixture over the cookies; Set aside.

Place 2 tbsp water in a small microwave safe bowl. Sprinkle the gelatin over the top and let sit for 5 mins.

Meanwhile, microwave the chocolate chips and 1/2 c cream in a medium microwave safe bowl until the chocolate is nearly melted, 45-60 seconds. Microwave the gelatin mixture until it melts, about 15 seconds. Stir the gelatin into the chocolate mixture until melted and smooth. Let cool for 5 mins.

Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add 1/4 c sugar, beating until stiff, glossy peaks form, about 4 more mins. Fold the chocolate mixture into the egg white mixture.

In a second large bowl, using an electric mixer (with clean beaters), beat 2 1/2 c cream until soft peaks form. Fold the chocolate mixture into the whipped cream. Spread over the cookies and chill for at least 4 hours and up to 3 days.

Just before serving, using an electric mixer, beat the remaining cup of cream and tbsp of sugar in a large bowl until soft peaks form. Spread over the chocolate mousse. Sprinkle with shaved chocolate, if desired.