Chocolate and Biscuit Delight Squares Recipe
Tempt your taste buds with these indulgent chocolate and biscuit squares, combining the crunch of biscuits, the creaminess of a chocolate ganache and the lightness of homemade whipped cream. This no-bake dessert, ready in 25 minutes, is perfect for tea time or spontaneous dinners. The base is made of biscuits soaked in coffee, topped with a melting chocolate ganache and chopped biscuits. Everything is covered with airy whipped cream and a final layer of crunchy biscuits. After a few hours in the fridge, the flavors blend, and the cake is ready to be cut into neat squares. Easy and affordable, this recipe appeals to everyone. Customize it with chocolate milk, hazelnuts or another chocolate. The result is always spectacular, with clean layers and an irresistible texture contrast. This elegant dessert, made in advance, keeps for 2 to 3 days in the fridge and even improves overnight. A perfect no-bake alternative to delight your loved ones effortlessly.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Line a square or rectangular mold with parchment paper. Quickly dip some biscuits in cold coffee and arrange them at the bottom to create a solid base.
- 2
In a bowl, break the chocolate into pieces, add butter, sugar and milk. Melt in a bain-marie or microwave until smooth. Coarsely crush some biscuits and mix them into the melted ganache.
- 3
Spread the chocolate-biscuit mixture evenly over the biscuit base and smooth the surface with a spatula.
- 4
In a well-chilled bowl, whip the heavy cream (and mascarpone if using) into firm peaks with powdered sugar, using an electric mixer.
- 5
Spread the whipped cream over the chocolate layer and smooth it gently without mixing the two preparations.
- 6
Arrange a final layer of unsoaked dry biscuits on the cream, lining them up perfectly. Refrigerate for at least 4 hours, ideally overnight.
- 7
Remove the cake from the mold using the parchment paper, cut into squares following the biscuit lines and serve well chilled.
- For a milder version, dip the biscuits in chocolate milk or vanilla syrup instead of coffee.
- Add toasted hazelnuts or roasted peanuts to the chocolate layer for a Snickers-inspired crunch.
- Switch the chocolate: dark for intensity, white for an extra-sweet version.
- This dessert keeps for 2 to 3 days in the fridge and is often even better the next day.
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