INGREDIENTS
- Crust
- 1 1-pound box of gingersnap cookies
- 1/3 cup brown sugar
- 2 tablespoons dark cocoa powder
- 1/2 cup plus 2 tablespoons unsalted butter, melted
- Filling
- 24 ounces cream cheese, room temperature
- 1 cup heavy cream
- 1/4cup molasses
- 3 teaspoons vanilla extract
- 5 tablespoons dark cocoa powder
- 2 1/2 cups powdered sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon apple pie spice
- 1 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 4.9-ounce bags of GODIVA Masterpieces Chocolate Ganache Hearts, chopped
- For Topping
- 3/4 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 4.9-ounce bags of GODIVA Masterpieces Chocolate Ganache Hearts, divided
- Ground cinnamon, for sprinkling
- Special Equipment
- 6 12-ounce glass jars
INSTRUCTIONS
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Make the crust: Add the gingersnaps, brown sugar, cocoa powder, and salt to a food processor and process into fine crumbs. Add the melted butter and process for 1 minute, or until the crumbs are moistened. Set aside.
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Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer on medium-low speed until softened, 2 minutes. Add the heavy cream, molasses, and vanilla and mix until smooth and fully combined, 30 seconds.
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Sift in 1/3 of the cocoa powder and powdered sugar at a time, mixing between each addition until incorporated, 3 minutes total.
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Add the cinnamon, apple pie spice, nutmeg, and salt and whip until smooth, 30 seconds.
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Using a rubber spatula, fold in the chopped GODIVA Masterpieces Chocolate Ganache Hearts.
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Assemble the jars: Scoop 2 1/2–3 tablespoons of the crust mixture into the bottom of each jar, pressing down to compact. Top with about 1 inch of filling. Repeat to make another layer of crust and filling.
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Freeze the jars for 45–60 minutes, or until the filling and crust are set.
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Meanwhile, make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar and vanilla. Use an electric hand mixer fitted with the whisk attachment to whip on medium-high speed until stiff peaks form, 3 minutes. Refrigerate until ready to use.
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Remove the jars from the freezer and top with a dollop of whipped cream, 2 whole GODIVA Masterpieces Chocolate Ganache Hearts, and a sprinkle of cinnamon.
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Serve immediately or keep the jars in the refrigerator for up to 30 minutes, until ready to serve.
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Enjoy!
