NO-BAKE CHOCOLATE DESSERT Today I present to you a delicious dessert. I made it to use up all the Easter egg chocolate from my kids (I only used a part of it because there was so much), but it turned out to be a smart and perfect recipe. I didn’t have to turn on the oven, and everyone loved the dessert. This recipe can really be prepared in just a few minutes; the important thing is to have all the ingredients available, and if you have a microwave, melting the chocolate will be a breeze! But now follow me in the kitchen, I’ll show you how to make the no-bake chocolate dessert!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Double Boiler, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for a 12×8 inch pan
- 7 oz digestive biscuits
- 3.5 oz hazelnut crumbs
- 3.5 oz butter (melted)
- 12 oz chocolate
- 10 oz condensed milk
- 1 oz butter
- 3 oz whole peeled hazelnuts
Useful tools for making the no-bake chocolate dessert
- 1 Non-stick baking pan
- 1 Spatula
Preparation of the no-bake chocolate dessert
The first step is to blend the biscuits until they form a powder, then transfer them to a bowl, add the hazelnut crumbs and the melted butter, and mix well with a spoon until you get a soft but non-sticky mixture.
Line a rectangular baking dish measuring about 12.6×9.8 inches with parchment paper, pour the mixture just made, and smooth it out with the back of a spoon to create an even layer, then put it in the fridge to firm up for about 15 minutes.
Now let’s move on to preparing the chocolate cream. In a bowl, break the chocolate into pieces, add the butter and condensed milk (if you use only dark chocolate, take 10.5 oz of condensed milk). If using the microwave, activate the melting function and occasionally open the microwave and stir with a spatula.
If you prefer to proceed with the double boiler method, place a heat-resistant bowl with chocolate, butter, and condensed milk on top of a pot of boiling water and stir until all the ingredients are combined and the chocolate is melted.
Now take the baking dish where we made the biscuit base, pour the chocolate cream and smooth it out well, then decorate with the peeled hazelnuts by sinking them slightly into the cream.
Cover the baking dish with plastic wrap (not in contact) and let it rest in the fridge for at least an hour before serving our chocolate dessert in individual squares.
An extra tip:
* If you don’t like hazelnuts, you can replace them, both for the base and decoration, with an equal weight of other nuts (walnuts, almonds);
* It keeps well covered in the fridge for a few days;
* This recipe contains affiliate links.
