Monday, February 27, 2012

Chocolate Chip Cookie Mousse Cake

Oh my goodness gracious. I honestly don't even know where to begin with this recipe. It is honestly one of the most decadent, incredible things I have EVER made. My mouth is actually watering as we speak. No, seriously. Freshly baked chocolate chip cookies and Kahlua-Espresso chocolate mousse (you can barely taste the Kahlua, like AT ALL). Yes, you read that right. I don't even know what to call this cake except for DELICIOUS! Anyways, this cake sits for about 12 hours to chill and allow the cookies to soak up the moisture of the mousse (made from heavy cream and mascarpone). It...

Sorry, I got so excited writing about this that I had to go take a bite of the edge. UGH it's so good!  Next time you have a party or dinner or just have a craving for something REALLY sweet, this is absolutely perfect. Please promise me you'll try. As Barefoot Contessa describes this cake, "it'll bring a grown man to their knees." (It almost did, ask Eliot!)

What you'll need:
2 cups COLD heavy cream
1 8 oz. container of Mascarpone (an Italian cream cheese style something)
2 tbs. unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp. vanilla extract
1 tsp. instant coffee powder
1/4 cup Kahlua (or any other coffee liqueur)
1 1/2 lb. freshly baked chocolate chip cookies that are FLAT!!! (if you don't want to bake them you can buy them)

1. Follow a recipe (or a grocery store isle) to bake your cookies. THEY NEED TO BE FLAT!!!!!!!!!!
2. To make the mousse, add the heavy cream, mascarpone, cocoa powder, coffee powder, vanilla, sugar, and Kahlua to the bowl of an electric mixer fitted with a whisk attachment (you can use a hand mixer but it takes a while).

3. Start it on very slow speed to mix all of the ingredients. Slowly speed the mixer up, for about 2 minutes, until it gets stiff and forms peaks.
4. Time to start layering!!! Get a large spring-form pan (or any pan where the bottom and top separate) and begin with a layer of the cookies, then mousse. Repeat until there are 5 layers of each (if you don't have enough room in your pan, make the mousse layer a little thicker. That's what I did).
5. Cover with plastic wrap and let it sit in the fridge for at least 12 hours.
6. When you're ready to serve, use a sharp knife and run it around the edges so it comes out easily.
7. Slice and serve.
the delish inside!!!
chocolate mousse and cookies!!!

enjoy!!!!!!!!! (I KNOW YOU WILL!!!!!!!)

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