Chocolate Icebox Dessert Food

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

EASY CHOCOLATE ICEBOX CAKE

Steps:

• Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
• Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
• Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
• Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.

CHOCOLATE ICEBOX CAKE

Steps:

• Line two 8 x 4 x 3 inch loaf pans with waxed paper.
• Beat the egg whites until stiff. Beat the whipping cream until soft peaks form.
• Melt chocolate in a double boiler. Blend in water. Remove from heat, and add egg yolks; beat vigorously until smooth. Add sugar, and mix well. Fold whipped cream into chocolate mixture. Fold in stiffly beaten egg whites.
• Separate ladyfingers. Line bottom of each pan with single ladyfingers. Cut remaining ladyfingers in half crosswise, and use to line the sides of the pans. Fill with chocolate mixture. Chill 12 to 24 hours. Unmold. Serve with additional whipped cream if desired.

CHOCOLATE ICE BOX DESSERT

Steps:

• Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
• Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
• Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
• Grate Hershey bar on top.
• Cool and serve.

CHOCOLATE ICEBOX CAKE

Steps:

• Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
• Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
• Use parchment handles to remove dessert from pan before slicing to serve.

CHOCOLATE-RICOTTA ICEBOX CAKE

Steps:

• Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
• Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
• In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
• Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
• Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

CHOCOLATE MOUSSE ICEBOX CAKE

Steps:

• 1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
• 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
• 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
• 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
• 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
• 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
• 7.refrigerate until firm about four hours or overnight.

CHOCOLATE ICEBOX DESSERT

Steps:

• Layer 1: 1 cup flour and 1 stick oleo mixed really well then add ½ cup of finely chopped pecans mix well press mixture into the bottom of a 9x13 pan and bake 350 degrees 15 min until lite brown....set aside to cool Layer2: 1 c of powdered sugar 1 8oz of cream cheese softened let stand at room temp for several hours to soften ½ of a 9 oz. carton cool whip cream all of the above together until smooth. spread on top of layer 1 that is cool Layer3:2 pkgs instant choc pudding (can sub lemon) 3 cups cold milk if using lemon add 1 teaspoon real lemon juice mix really well together. then pour on top of layer 1 & 2 Layer4: spread remainder of cool whip on top of above layers. sprinkle ½ cup of chopped nuts PS I always use more cool whip at this stage. Set well in refrigerator...usually takes 4 hours to really set firm. but you can serve sooner if necessary.

EASY CHOCOLATE ICEBOX PIE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.
• Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.
• Gather the cooled crust and remaining ingredients.
• Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.
• Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.
• Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.