Ingredients:

  • 2 cups (473ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon (5ml) pure mint extract
  • 1/4 teaspoon (1.25ml) green food coloring (optional)
  • 1 (9 ounce/255g) package chocolate wafer cookies
  • 1/4 cup (60ml) milk, for dipping wafers (optional)
  • Chocolate shavings or grated chocolate, for garnish

Instructions:

  1. In a medium bowl, beat heavy cream with an electric mixer until soft peaks form.
  2. Gradually add powdered sugar and mint extract, continuing to beat until stiff peaks form. Fold in green food coloring (if using).
  3. Briefly dip each chocolate wafer cookie in milk (optional).
  4. Spread a thin layer of whipped cream on the bottom of the pan or dish. Arrange a layer of chocolate wafers over the cream.
  5. Spread another layer of whipped cream over the wafers. Repeat layering wafers and cream until all ingredients are used, ending with a layer of whipped cream.
  6. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the wafers to soften.
  7. Before serving, garnish with chocolate shavings or grated chocolate. Remove the sides of the springform pan if using, and slice to serve.