Chocolate Mint Icebox Cake

This recipe serves 8.

Ingredients:

• 1 (9 ounce) package chocolate wafers
• 430ml (1 3/4 cups) heavy cream, chilled
• 60ml (1/4 cup) sugar
• 3/4 teaspoon mint extract
• 250ml (1 cup) miniature chocolate chips

Method:

1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
2. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
3. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

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