Bittersweet Chocolate Mousse Refrigerator Cake

Name: Bittersweet Chocolate Mousse Refrigerator Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Shaved bittersweet chocolate, for garnish; 296 milliliters 10-ounce jar bittersweet chocolate sauce; 255 grams package chocolate wafers; 473 milliliters chilled heavy cream

This recipe serves 6. One serving contains 636 calories, 7g of protein, and 40g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up bittersweet chocolate, jar bittersweet chocolate sauce, heavy cream, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form.

Ingredients you will need

Hot Fudge Sauce

Heavy Cream

Equipment you will use

Hand Mixer

Bowl

Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.

Ingredients you will need

Chocolate

Spread

Cream

Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.)

Ingredients you will need

Chocolate Wafer Cookies

Chocolate

Spread

Wafer

Cream

Equipment you will use

Offset Spatula

Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.

Ingredients you will need

Chocolate

Spread

Wafer Cookies

Cream

Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for at least 8 hours or for up to 2 days. Refrigerate the remaining chocolate cream.

Ingredients you will need

Chocolate

Cream

Wrap