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Description of the Meal:
Indulge in the heavenly symphony of flavors with our Hot Chocolate Lasagna. This delightful dessert brings together the richness of hot chocolate with the layered goodness of a classic lasagna, creating a dessert experience like no other. It’s a sweet twist on a savory favorite, guaranteed to satisfy your sweet tooth.
Ingredients:
Hot Chocolate Cheesecake Mousse Layer:
½ cup softened unsalted butter
8 oz. softened cream cheese
1 cup powdered sugar
1 teaspoon of vanilla
5 (0.73 oz) instant hot chocolate mix envelopes (milk chocolate flavor)
1 ½ cups heavy whipped cream
For the Oreo crust:
38 ground Oreo cookies
½ cup melted unsalted butter
Trim:
1 ¼ cups heavy whipping cream (or 2 ½ cups whipped cream)
2 tablespoons of powdered sugar
2 cups mini marshmallows
Chocolate or Nutella topping to serve
Chocolate pudding layer:
2 (3.8 oz) instant chocolate pudding mix
2 ¾ cups of milk
1 cup mini marshmallows
Instruction:
- To make the crust, place whole Oreo cookies with filling in a food processor and grind into fine crumbs. Stir in the melted butter and press the mixture into the bottom of a 13×9-inch casserole dish. Place in the refrigerator or freezer to firm up while preparing the next layer.
- To make a hot chocolate cheesecake mousse layer, beat the softened butter and cream cheese with the vanilla and powdered sugar until creamy and smooth.
- In another bowl, beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Stir half of the hot chocolate whipped cream into the cheesecake mixture, then stir in another half (scrape the bottom of the bowl well to incorporate everything well). Then spread over the crust and place in the refrigerator or freezer to firm up.
- For the pudding layer, in a bowl, whisk together the instant chocolate pudding mix and milk until it begins to thicken. Incorporate the mini marshmallows and spread on a layer of hot chocolate mousse. Place in the refrigerator or freezer to set.
- Once the pudding layer is set, prepare the whipped cream. Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the pudding layer and place it in the refrigerator for a few hours or better overnight.
- Before serving, distribute 2 cups of mini marshmallows over the whipped cream.
- Serve drizzled with melted chocolate, Nutella or chocolate topping.
- Store leftovers in the refrigerator.
Notes:
Hot chocolate lasagna is best the next day when it firms up completely overnight in the refrigerator. You can make this 2-3 days in advance, but I suggest making a chocolate pudding layer without the marshmallows, since the marshmallows mixed into the pudding became soggy after a few days in the refrigerator.Sugars: 30g
