Preparation

• 1. 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.
• 2. 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.
• 3. Sift in 1/3 of the cocoa powder and powdered sugar at a time, mixing between each addition until incorporated, 3 minutes total.
• 4. Add the cinnamon, apple pie spice, nutmeg, and salt and whip until smooth, 30 seconds.
• 5. Using a rubber spatula, fold in the chopped GODIVA Masterpieces Dark Chocolate Ganache Hearts.
• 6. 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.
• 7. Freeze the jars for 45–60 minutes, or until the filling and crust are set.
• 8. 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.
• 9. Remove the jars from the freezer and top with a dollop of whipped cream, 2 whole GODIVA Masterpieces Dark Chocolate Ganache Hearts, and a sprinkle of cinnamon.
• 10. Serve immediately or keep the jars in the refrigerator for up to 30 minutes, until ready to serve.
• 11. Enjoy!