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My co-worker Lyn made this cool treat for work and won $100 in the Awesome Dessert Contest!


  • 1 box Nabisco Famous Wafers
  • 6 oz semisweet chocolate chips
  • 6 oz 60% cocoa chips
  • 16 oz heavy whipping cream
  • 1-2 oz cognac or other liquor for flavoring (optional)


  • Put 14 cookies in a food processor and puree them to crumbs.
  • Stir 2 tbsp cream into the crumbs until moistened and press the resulting mixture into an even layer on the bottom of an 8-inch springform pan.
  • In a heavy saucepan, combine the chocolate with 2/3 cup of the cream and melt together over medium-low heat, stirring constantly. When the
  • mixture is smooth, remove from heat and add liquor.
  • Return mixture to low heat, stirring until liquor is absorbed into mixture.
  • Beat remaining cream in a large bowl until soft peaks form.
  • Add about 1/2 cup of chocolate mixture to cream and stir until blended.
  • Gently fold remainder of chocolate gradually in using a rubber spatula, until no white streaks appear.
  • Spread about 1 cup of mousse over cookie crumbs in pan. Cover with a layer of whole cookies (it's OK if some spaces remain between cookies).
  • Continue alternating layers of mousse and cookies, ending with mousse on top.
  • Decorate if desired and chill in refrigerator for twelve hours. (May also be frozen in an airtight container for up to two weeks -- thaw in refrigerator for four hours before serving.)
  • To serve, run a knife around the edge of the cake and remove the sides of the pan.
  • Serve cold, in thin slices.

Categories: Dessert  Mousse 
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