Peppermint Ganache Icebox Cake

Indulge in the delightful combination of chocolate and peppermint with this Peppermint Ganache Icebox Cake. Layers of whipped cream, chocolate wafer cookies, and a rich peppermint ganache create a luscious no-bake dessert perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 package 9 ounces chocolate wafer cookies
• 1 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water

Instructions:

Beat the heavy cream in a mixing bowl until stiff peaks form

To the whipped cream, add peppermint, vanilla, and powdered sugar

Blend until thoroughly blended

Line the bottom of a 9 x 13-inch baking dish with a thin layer of the whipped cream mixture

Over the whipped cream, arrange a layer of chocolate wafer cookies, breaking them apart if necessary to fit

Cover the cookies with another layer of the whipped cream mixture

Continue layering cookies and whipped cream in turn until you run out of ingredients, and then top with another layer of whipped cream

To allow the cake to set, cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours or overnight

The semi-sweet chocolate chips should be melted in 30-second increments in a small microwave-safe bowl, stirring in between, until smooth

To make a cocoa paste, dissolve the cocoa powder in hot water in a separate small bowl

To make the ganache, combine the cocoa paste and melted chocolate

Pour the ganache over the chilled icebox cake after letting it cool slightly

As a garnish, scatter crushed peppermint candies over the ganache

To give the ganache time to set, put the cake back in the fridge for a further half hour

Cut, present, and savor