Sandwich Cookie Mousse Cake

Sara Wasserman Sara Wasserman
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You can’t go wrong with this no-bake chocolate mousse cake.

3h 10
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Dairy, Gluten, Wheat, Egg, Tree nuts

Directions

For the Crust

  1. Crumble the cookies in a food processor.

  2. Add melted margarine, brown sugar, and cinnamon. Process until you have a smooth mixture.

  3. Press the dough into a nine-inch (23-centimeter) round springform pan, covering the bottom and sides.

  4. Refrigerate for two hours.

For the Filling

  1. In a small saucepan over low heat, heat cream, margarine, and sugar. Stir until the sugar dissolves.

  2. Break both chocolates into squares and put into a mixing bowl.

  3. Pour hot cream over the chocolate and mix until the chocolate is completely melted. Add liqueur and mix well.

  4. Pour into the crust and refrigerate overnight. Garnish with crushed sandwich cookies and almonds.

Credits

Notes:
Freezes very well. Freeze without garnish and thaw overnight in the refrigerator.

Description:

Photography: Daniel Lailah

Food Styling: Shoshie Sirkis

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2 Comments

Esther •

Sandwich Cookie Mousse Cake Can this be frozen? How long would it keep fresh in fridge otherwise?

Raquel Malul Kosher.com Team •
Reply to Esther

yes. Probably 3-4 days but make sure to wrap it properly so it doesn't dry out.

Dee Stiko •

Margarine vs. Butter Is there a reason you use margarine vs butter in the filling?
Can butter be substituted?

Raquel Malul Kosher.com Team •
Reply to Dee Stiko

We used margarine to make it dairy free, but yes you can substitute the margarine with butter.