Mini Mocha Torte for Two

Chocolate wafer icebox cakes were made famous in the 1930s. Be sure to start with thin, dark chocolate wafer cookies.


  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon instant coffee granules
  • 1/4 teaspoon Double-Strength Vanilla
  • 8 21⁄2-inch chocolate wafer cookies, divided
  • Powdered sugar
  • Chocolate Decorations (optional, see Cook's Tip)


  1. Combine cream, granulated sugar, coffee granules and vanilla in Stainless (2-qt.) Mixing Bowl. Beat until stiff peaks form using Stainless/Silicone Sauce Whisk. Attach closed star tip to Easy Accent® Decorator; fill with whipped cream mixture.

  2. To assemble torte, pipe a small amount of cream onto center of serving plate. Place one cookie onto cream and press down to secure. Pipe a thin layer of cream onto cookie to cover completely; top with another cookie. Repeat layers with four cookies and cream, ending with cream (for a stack of six cookies).

  3. To decorate, start at bottom of cookie stack and pipe straight vertical lines up sides, ending at top of stack. Continue around entire stack, coating sides completely. Cover lightly with plastic wrap and refrigerate at least 6 hours or overnight.

  4. To serve, break remaining two cookies into shards; press onto top of torte. Lightly sprinkle with powdered sugar. If desired, press Chocolate Decorations into side of torte.


  • 2  servings

Nutrients per serving:

Calories 400, Total Fat 27 g, Saturated Fat 17 g, Cholesterol 105 mg, Carbohydrate 32 g, Protein 2 g, Sodium 200 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fruit, 5 fat (2 carb)

Cook's Tips:

Chocolate wafer cookies are thin and crisp. When layered with the cream and refrigerated, the wafer cookies absorb moisture and become cakelike. Look for them at your grocery store near the ice cream toppings in a yellow cardboard tray.

For Chocolate Decorations, place 1⁄2 cup semi-sweet chocolate morsels into Small Micro-Cooker®; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Pour melted chocolate into resealable plastic bag; secure. Cut a small tip off corner of bag to allow chocolate to flow through. Pipe chocolate into designs on Parchment Paper; refrigerate 15 minutes or until set.

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