Prep Time 20 Min
Cook Time 10 Min
Servings8 servings People
Calories420 kcal
In my kitchen, this elegant layered dessert comes together whenever I have guests dropping by without much notice. It’s one of those no-fuss sweets that looks put-together but uses basics I usually have on hand, like biscuits and some cream. I first tried making it a couple years back for a family dinner, and it was a hit because it’s not too sweet overall, even with the caramel layer. The biscuit base gives it a nice crunch, and the chocolate top sets just right after chilling. One time, I rushed the cocoa mixture and it got a bit lumpy, so now I always stir it slowly off the heat to keep it smooth. We tend to eat it after meals on weekends, and it serves about eight without being heavy. What I like about this version is how the flavors balance—creamy middle with that subtle nutty topping. It’s practical for home because you can prep it ahead and forget about it in the fridge. My family enjoys picking at the hazelnuts while it’s setting. If I’m short on time, I skip fancy garnishes and just slice it straight from the dish.
Ingredients
- 1 cup crushed biscuits
- 2 cups melted butter
- 1/4 cup cream cheese
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup caramel sauce
- 1/4 cup cocoa powder
- 2 cups milk
- Chopped hazelnuts, to taste
Instructions
- Mix the crushed biscuits and melted butter in a bowl until they come together like wet sand.
- Press this into the bottom of your serving dish evenly with the back of a spoon.
- In a separate bowl, whisk together the heavy cream, sweetened condensed milk, and caramel sauce until it’s smooth—no lumps.
- Spread this cream mixture over the biscuit base carefully so you don’t disturb the bottom layer.
- Pop the dish in the fridge for at least an hour to let it firm up a bit.
- Meanwhile, in a saucepan on medium heat, combine the cocoa and milk, stirring constantly until it thickens slightly.
- Bring it to a gentle boil, then take it off the heat and let it cool down on its own.
- Pour the cooled chocolate over the dessert and smooth it out.
- Refrigerate again for several hours until everything sets—overnight is best.
- Sprinkle on the chopped hazelnuts, cut into pieces, and serve cold.
Why You’ll Love This Recipe
- It comes together quickly with pantry staples, saving time when guests arrive.
- The layers offer a contrast between crunchy base and silky filling.
- Perfect for sharing at gatherings without needing special equipment.
Chef’s Tips for Perfection
- Make sure the biscuit layer is packed down well to avoid sogginess from the creams.
- Let the chocolate cool a few minutes before pouring to prevent melting the layer below.
- For a lighter version, swap the caramel for whipped cream and add a bit of semolina to the base.
Storage and Reheating
Keep leftovers covered in the fridge for up to three days. It doesn’t freeze well because of the creams, so just portion it out as needed. No reheating required—serve straight from the cold.
Nutritional Notes
Each serving has about 420 calories, mostly from the butter and creams. It’s got some calcium from the milk products, but watch the portions if you’re counting fats.
(Elegant No-Bake Layered Desserts for Guests)
