Chocolate Layered Dessert Recipe. A smooth and delicious chocolate cream, layered between ladyfinger cookies dipped in a milk mixture, topped with white chocolate ganache and semi-sweet chocolate shavings. A quick and easy dessert, perfect for any occasion!
Active time: 30mins | Yield: 9-12
Ingredients:
Chocolate Cream:
- 2 cups (480ml) Whole Milk
- 1/3 cup (40g) Cornstarch
- 1 cup (240ml) Heavy Cream
- 1 can (14oz – 397g) Sweetened Condensed Milk
- 2 tsp (10ml) Vanilla Extract
- 10oz (280g or about 2 cups) Semi-Sweet Chocolate, chopped
Milk Mixture:
- 1 1/4 cups (300ml) Whole Milk
- 1/4 cup (60ml) Chocolate Liqueur (optional)
- Cookie Layers:
- About 10oz (280g) Ladyfinger Cookies
White Chocolate Ganache:
- 5oz (140g or about 1 cup) White Chocolate, chopped
- 1/3 cup (80ml) Heavy Cream (bring to room temp)
Video:
Directions:
Chocolate Cream:
- In a large saucepan, place the milk and cornstarch. Dissolve the cornstarch in cold milk to avoid any lumps.
- Add the heavy cream and condensed milk. Stirring constantly, cook over medium heat until the mixture starts to bubble; keep stirring for 2 more minutes.
- Turn off the heat; add the vanilla and chopped chocolate. Stir until smooth. The heat of the cream will melt the chocolate.
- Cover with a plastic wrap in direct contact with the cream and let the saucepan sit at room temperature while making the milk mixture.
Milk Mixture:
- In a small rectangular recipient, place the milk and liqueur. Stir until combined.
Assembling:
- Quickly dip the ladyfingers into the milk mixture, one at a time, and place them into the bottom of a 10-by-10-inch (25x25cm) baking dish, 2-inch (5cm) deep.
- Spread half of the chocolate cream (while still warm) over the ladyfingers. Repeat the process with one more layer of ladyfingers and chocolate cream.
- Refrigerate for at least 4 hours.
White Chocolate Ganache:
- In a medium bowl, place the white chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each, until smooth.
- Refrigerate for about 30 minutes. The ganache will be a bit yellow. You can use it as is, but I like to quickly beat the ganache on medium speed until light in color.
- Spread the ganache over the chocolate cream and sprinkle chocolate shavings on top.
- Keep refrigerated until serving time.
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