Jenna | Butternut Bakery
Welcome to episode 3 where we’re making a chocolate mousse cookie cake!! It’s rich, indulgent, but so easy to make. Here’s how: 4oz 70% dark chocolate, finely chopped (I use Lindt) 4oz milk chocolate, finely chopped (I use Lindt) 2 3/4 cup heavy whipping cream, cold 1/2 cup marshmallow crème 2 7oz bags Tate’s chocolate chip cookies (regular or gluten free) Heat 3/4 cup (180g) heavy cream in the microwave just until it’s steaming and bubbling. Immediately pour over the chocolate to fully subme...
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