Description
A decadent no-bake dessert with layers of chocolate cookies, fluffy chocolate whipped cream, and a firm almond-studded chocolate shell, chilled to perfection.
Ingredients
Units
Scale
- 2 1/2 cups heavy whipping cream
- 3 tbsp unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 packs chocolate sandwich cookies (like Oreos), crushed or whole
- 1/2 cup milk (for dipping cookies)
- 1 1/4 cups dark chocolate chips
- 2 tbsp coconut oil
- 1/4 cup chopped roasted almonds
Instructions
- In a large mixing bowl, beat the heavy cream with cocoa powder, powdered sugar, and vanilla extract until stiff peaks form.
- Lightly dip each chocolate cookie into the milk and place a layer on the bottom of a rectangular glass dish.
- Spread a generous layer of the chocolate whipped cream over the cookies.
- Repeat the layers until the dish is filled, ending with a top layer of cream.
- For the topping, melt chocolate chips with coconut oil until smooth. Stir in the chopped almonds.
- Pour the chocolate topping evenly over the final cream layer.
- Chill in the refrigerator for at least 4 hours, or overnight, until the cookies soften and the topping sets into a firm shell.
- Serve chilled with a cold glass of chocolate milk or iced mocha.
Notes
- Chill the bowl and beaters before whipping cream for best results.
- Use high-quality chocolate for a richer shell.
- Let the dessert chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
