Enough for a ice box cake
4 ounces milk chocolate, coarsely chopped
2 cups heavy cream
3 tablespoons sugar
Variation: Add 2 tbs peanut butter & a banana
Place chocolate in a medium bowl; set aside.
Heat sugar and 1 cup cream in a small saucepan over medium heat. Cook until sugar has dissolved.
Pour cream mixture over chocolate; stir until chocolate has melted. Let cool.
Transfer chocolate mixture to an electric mixer fitted with the whisk attachment. Add remaining cup heavy cream and beat on medium speed until thick and fluffy.
Use a good cookie. Refrigerate cake for 4 hours
Variation: Use jam every third cookie
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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