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Chocolate Espresso Icebox Cake – no bake, all flavor!

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A decadent no-bake dessert featuring layers of chocolate cookies, espresso-infused whipped cream, and a hint of cocoa for a rich and indulgent treat.

Ingredients

Scale

For the Crust:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) package chocolate wafer cookies
  • 1 tablespoon cocoa powder (for dusting)

Instructions

1. Prepare the Crust:

  1. In a large bowl, whip the heavy cream until soft peaks form.
  2. Add powdered sugar, espresso powder, and vanilla extract. Continue whipping until stiff peaks form.
  3. Spread a thin layer of the espresso whipped cream on the bottom of a serving dish.
  4. Arrange a layer of chocolate wafer cookies over the cream, breaking cookies as needed to fit.
  5. Repeat layers of whipped cream and cookies, ending with a final layer of whipped cream.
  6. Dust the top with cocoa powder. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/chocolate-espresso-icebox-cake/