Description
A luxurious no-bake dessert that combines crunchy biscuits with rich chocolate ganache and creamy layers, perfect for any occasion.
Ingredients
Scale
- 2 packages Petit Beurre Biscuits, crushed
- 120 g Dark Chocolate, chopped
- 200 ml Liquid Cream, warmed
- 1 tbsp Butter
- 200 g Goldium Crémeux (or Cream Cheese), softened
- 200 ml Liquid Cream, chilled
- 1 cup Powdered Sugar
- 1 sachet Vanilla Sugar (or 1 tsp Vanilla Extract)
- 1 package Petit Beurre Biscuits, kept whole
Instructions
- Prepare the chocolate crunch: Crush 2 packages of Petit Beurre biscuits into small fragments. Warm 200 ml of liquid cream and 1 tbsp butter in a saucepan over low heat. Add 120 g dark chocolate, stirring until melted. Pour over the biscuits and mix.
- Assemble the base and crunch core: Line a baking mold with parchment. Arrange whole biscuits across the bottom. Spoon the chocolate-biscuit crunch mixture on top, pressing down to level.
- Whip the velvet cream cheese filling: In a chilled bowl, combine 200 g Goldium Crémeux, 200 ml cream, 1 cup powdered sugar, and vanilla sugar. Whisk until smooth and thick.
- Layer and top with biscuit grid: Spread the cream cheese filling over the crunch layer. Arrange remaining whole biscuits on top, pressing gently.
- Deep freeze: Cover and freeze for at least 4 hours. Let sit at room temperature for a few minutes before slicing into squares. Serve ice-cold!
Notes
For best results, chill your mixing bowl before whipping the cream. Use a warm knife for clean cutting.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: no-bake dessert, ice cream, chocolate cake, summer treats