Chocolate Icebox Cake
INGREDIENTS
14.4oz box chocolate graham crackers
2 cups semisweet chocolate chips
3/4 cups heavy cream
16oz cream cheese softened
3 cups heavy cream
1 3/4 cups powdered sugar
1 tsp vanilla extract
1/3 cup mini chocolate chips (optional)
DIRECTIONS
Ganache:
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Combine chocolate chips and heavy cream in a small saucepan over medium-low heat.
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Stir frequently until chocolate has melted and mixture is smooth.
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Remove from heat and set aside.
Filling:
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In a mixer or large bowl, use a hand mixer and stir cream cheese until smooth.
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Gradually stir in about half of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.
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With mixer on medium-speed, gradually add the remaining heavy cream.
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Increase speed to medium-high and beat until mixture begins to thicken (about 1 minute). Scrap the bowl and stir in powdered sugar and vanilla.
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Gradually increase speed to high and beat until stiff peaks.
ASSEMBLY DIRECTIONS
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Cover the bottom of a 9x13" pan with an even layer of chocolate graham crackers.
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Spread about 1/3 of the cream cheese mixture over the graham crackers.
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Drizzle about 1/3 of the chocolate ganache evenly over the cream layer (make sure it is not too hot - cool 10 minutes before drizzling).
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Layer again with graham crackers and spread half of the remaining cream over the graham crackers and half of chocolate ganache.
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Top with another layer of graham crackers, remaining cream cheese and remaining ganache.
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For decoration, run tooth pick through top to create a design, top with mini chocolate chips.
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Cover and refrigerate at least 4 hours before serving.