No-Bake Childhood Dream Dessert

No-Bake Childhood Dream Dessert Ingredients: For the Layers: 250 ml (8.5 fl oz) water 3 g (0.1 oz) instant coffee 400 g (14 oz) cocoa biscuits 300 ml (10 fl oz) whipping cream 200 g (7.1 oz) dark chocolate 150 ml (5.1 fl oz) whipping cream (for dark chocolate ganache) 100 g (3.5 oz) white chocolate 2 g (0.1 oz) cinnamon For the Cream: 70 g (2.5 oz) starch 70 g (2.5 oz) flour 200 g (7.1 oz) sugar 10 g (0.4 oz) vanilla sugar 1 egg yolk 1.6 liters (54 fl oz) milk 80 g (2.8 oz) vanilla flavored cream mix Preparation: Prepare the Coffee Mixture: Mix the instant coffee with 250 ml of water until dissolved. Set aside to cool. Whip the Cream: In a mixing bowl, whip 300 ml of whipping cream until stiff peaks form. Refrigerate until needed. Make the Chocolate Ganache: Dark Chocolate Ganache: Heat 150 ml of whipping cream without boiling it. Pour over the 200 g of dark chocolate, let it sit for a minute, then stir until smooth. Set aside to cool. Prepare the Vanilla Cream: In a saucepan, mix the starch, flour, sugar, vanilla sugar, and egg yolk with a portion of the milk to create a smooth paste. Heat the remaining milk in a separate pan. Gradually add the milk mixture to the hot milk, stirring constantly to avoid lumps. Cook over low heat, stirring frequently, until the mixture thickens. Remove from heat, and mix in the vanilla flavored cream mix. Let cool, stirring occasionally to prevent a skin from forming. Assemble the Dessert: Dip the cocoa biscuits in the coffee mixture and arrange them in a layer at the bottom of your dish. Spread half of the vanilla cream over the biscuits. Add another layer of coffee-dipped biscuits. Spread the whipped cream over the second layer of biscuits. Pour the dark chocolate ganache over the whipped cream. Drizzle the melted white chocolate and sprinkle cinnamon over the top. Refrigerate: Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set. Enjoy! Indulge in this rich and delightful no-bake dessert, perfect for satisfying your sweet tooth with layers of creamy, chocolaty goodness.

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Sep 8, 2024 - 13:26

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Prepare the Coffee Mixture: Mix the instant coffee with 250 ml of water until dissolved. Set aside to cool.
Whip the Cream: In a mixing bowl, whip 300 ml of whipping cream until stiff peaks form. Refrigerate until needed.
Make the Chocolate Ganache:
- Dark Chocolate Ganache: Heat 150 ml of whipping cream without boiling it. Pour over the 200 g of dark chocolate, let it sit for a minute, then stir until smooth. Set aside to cool.
Prepare the Vanilla Cream:
- In a saucepan, mix the starch, flour, sugar, vanilla sugar, and egg yolk with a portion of the milk to create a smooth paste.
- Heat the remaining milk in a separate pan. Gradually add the milk mixture to the hot milk, stirring constantly to avoid lumps.
- Cook over low heat, stirring frequently, until the mixture thickens. Remove from heat, and mix in the vanilla flavored cream mix. Let cool, stirring occasionally to prevent a skin from forming.
Assemble the Dessert:
- Dip the cocoa biscuits in the coffee mixture and arrange them in a layer at the bottom of your dish.
- Spread half of the vanilla cream over the biscuits.
- Add another layer of coffee-dipped biscuits.
- Spread the whipped cream over the second layer of biscuits.
- Pour the dark chocolate ganache over the whipped cream.
- Drizzle the melted white chocolate and sprinkle cinnamon over the top.
Refrigerate: Chill the dessert in the refrigerator for at least 4 hours, or overnight, to set.