Description
An elegant no-bake dessert with layers of chocolate cookie crust, vanilla cream, chocolate mousse, and ganache, topped with fresh raspberries for a perfect balance of richness and freshness.
Ingredients
- 1 cup chocolate cookie crumbs (Oreo, without cream)
- 2 tablespoons granulated sugar
- ¼ cup butter, melted
- 2 oz dark chocolate, melted
- 4 oz cream cheese, softened
- ¼ cup sugar
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 6 oz high-quality dark chocolate, chopped
- 1 cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- ½ cup heavy cream
- ½ cup semi-sweet chocolate
- 1 tablespoon corn syrup (optional)
- Fresh raspberries (for decoration)
- Chocolate curls or small chocolate squares (for decoration)
- Edible gold dust (optional)
Instructions
- Mix chocolate cookie crumbs and sugar in a bowl. Add melted butter and stir until it resembles wet sand. Press into an 8×8-inch pan and refrigerate for 15 minutes.
- Spread melted dark chocolate over the crust and chill for 10 more minutes.
- Bloom 1 tablespoon gelatin in 2 tablespoons cold water for 5 minutes. Beat cream cheese and sugar until smooth. Whip ½ cup cream to soft peaks and fold into the cream cheese mixture with vanilla extract. Melt the gelatin and stir it in quickly. Spread over the crust and refrigerate for 30 minutes.
- Bloom the remaining gelatin in water. Melt the 6 oz dark chocolate and cool slightly. Whip 1 cup cream with sugar and vanilla to soft peaks. Melt the gelatin, mix it into the chocolate, and fold into the whipped cream. Spread the mousse over the vanilla layer. Chill for 2–4 hours or overnight.
- Heat ½ cup cream and pour over semi-sweet chocolate. Let sit for 5 minutes, add corn syrup if using, and whisk until smooth. Let cool slightly.
- Once set, remove cake from mold. Warm a knife in hot water, wipe dry, and slice. Pour ganache over the cake and let it drip down the sides.
- Decorate with fresh raspberries, chocolate curls, and gold dust if desired.
Notes
- Make sure each layer is fully set before adding the next to avoid mixing.
- Use high-quality chocolate for best flavor and texture.
- Fresh raspberries work best for decoration as frozen ones release water.
- Line your pan with parchment for easy removal if not using a springform pan.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
