• Antoinette

Since most people nowadays don’t even know the word “Icebox” .. I’ll just change the name!

Updated: Feb 19, 2020

Chocolate Ganache “Refrigerator“ to join me? 😜

#iceboxcake #ganache #chocolatewafers #chocolate #ghirardelli #whippingcream #sodelicious #christmas #desserts #yummy #thefeedfeed #amazingdesserts #simple #easytomake #caretojoinme #thecookingtrader #whippingcream #homemade


2 cups heavy whipping cream

3 tbsp. Confectioners sugar

2 teaspoon pure vanilla extract

1 package (9 oz. chocolate wafers)

1/4 cup grated chocolate

1/4 cup chopped walnuts or pecans


two 4-ounce Ghirardelli semi-sweet chocolate bars chopped.

1 cup heavy whipping cream


Place the bowl and whisk of a stand mixer in the freezer for 10 minutes. If you are not using a stand mixer place the beaters of a hand held mixer in the freezer.

In the chilled bowl beat the cream on high until soft peaks form. Add in the sugar and vanilla and continue mixing until stiff peaks form. DO NOT over beat!

Spread some of whipped cream in a long strip on a platter or large plate.

Spread approx. 1 tablespoon whipped cream onto each wafer and repeat until you have used all the cookies.

Lay the cookie roll on the strip of whipped cream on platter. This will help so they don't slide on plate. Frost top and sides of cake with remaining whipped cream.

In a small saucepan heat heavy cream until it comes to simmer. (Do not allow to boil.) Pour over chopped chocolate and let sit for a couple minutes then whisk until smooth. Drizzle ganache over cake and sprinkle with pecans or walnuts and chocolate shavings.

Cover and refrigerate 4-6 hours or overnight.

Cut into diagonal slices so you get those beautiful chocolate stripes. Serves 6!

Enjoy! 😉

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