Ingredients:

  • 4 cups Heavy Whipping Cream
  • 8 oz Full-Fat Cream Cheese, softened
  • 1 cup Powdered Sugar (Confectioners')
  • 1/4 cup Dutch-Process Cocoa Powder
  • 2 packages (9 oz each) Chocolate Wafers (thin, crispy)

Instructions:

  1. In a large bowl, beat the softened cream cheese with the powdered sugar and cocoa powder until completely smooth and lump-free. This creates the stabilizing base for the mousse.
  2. In a separate, large, cold bowl, whip the heavy cream until soft peaks begin to form.
  3. Gently fold the cream cheese mixture into the whipped cream until the mousse is uniform, slightly thickened, and holds medium-firm peaks.
  4. Assemble the cake: Layer the bottom of a 9x13 inch pan with a thin coating of the chocolate mousse. Place a single layer of chocolate wafers tightly across the cream. Top the wafers with a generous layer of chocolate mousse.
  5. Repeat the layering process (wafers, then mousse) until all ingredients are used, ensuring the final layer is the chocolate mousse.
  6. Cover the cake tightly with plastic wrap and refrigerate for a minimum of 1 hour 15 minutes to allow the wafers to soften and transform into a cake-like texture. For the best, most mousse-like results, chill for 8 hours or overnight.
  7. Slice and serve cold.