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Dairy
Easy
10 Servings
Allergens 
3 Hours
Diets
You can’t go wrong with this no-bake chocolate mousse cake.
8 and 1/2 ounces (240 grams) chocolate sandwich cookies
2 tablespoons (25 grams) margarine, melted
4 tablespoons brown sugar
1/4 teaspoon Gefen Cinnamon
1 and 1/4 cups (300 milliliters) heavy cream or parve whipping cream
1/4 cup (50 grams) margarine
1/2 cup sugar
2 and 1/2 (3- and- 1/2-oz./100-g.) bars Elite Dark Chocolate
2 (3- and- 1/2-oz./100-g.) bars Elite Milk Chocolate
4 tablespoons good-quality chocolate liqueur
crushed chocolate sandwich cookies
sliced almonds
Crumble the cookies in a food processor.
Add melted margarine, brown sugar, and cinnamon. Process until you have a smooth mixture.
Press the dough into a nine-inch (23-centimeter) round springform pan, covering the bottom and sides.
Refrigerate for two hours.
In a small saucepan over low heat, heat cream, margarine, and sugar. Stir until the sugar dissolves.
Break both chocolates into squares and put into a mixing bowl.
Pour hot cream over the chocolate and mix until the chocolate is completely melted. Add liqueur and mix well.
Pour into the crust and refrigerate overnight. Garnish with crushed sandwich cookies and almonds.
Photography: Daniel Lailah Food Styling: Shoshie Sirkis
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Sandwich Cookie Mousse Cake Can this be frozen? How long would it keep fresh in fridge otherwise?
yes. Probably 3-4 days but make sure to wrap it properly so it doesn’t dry out.
Margarine vs. Butter Is there a reason you use margarine vs butter in the filling?
Can butter be substituted?
We used margarine to make it dairy free, but yes you can substitute the margarine with butter.