Ingredients
FOR THE PUDDING:
UNSALTED BUTTER
1/4 cup
SUGAR
1/2 cup
DARK CHOCOLATE, CHOPPED
110g
WHOLE MILK
1 3/4 cup
VANILLA EXTRACT
1 tsp
FOR THE BASE:
CHOCOLATE SANDWICH COOKIES WITH VANILLA CREAM
2 cups
MELTED BUTTER
1/4 cup
FOR THE MOUSSE:
FRESH CREAM
3/4 cup
CREAM CHEESE, SOFTENED
1 cup
POWDERED SUGAR
1/2 cup
VANILLA EXTRACT
1 tsp
WHIPPED CREAM
110g
OPTIONAL TOPPING:
CHOCOLATE CHIPS
to taste
How To Make Chocolate Lasagna
Make the pudding: In a saucepan over low heat, whisk together the butter, sugar, and dark chocolate until melted. Stir in the milk and vanilla extract. Continue whisking until the mixture thickens into a pudding. Let it cool completely.
Prepare the base: Blend the cookies in a food processor until they become a fine crumb. Mix with melted butter until fully combined.
Press into mold: Spread the cookie mixture into a 13×17 cm (5×7 inch) mold. Press down firmly to form an even crust. Chill in the fridge for 30 minutes.
Whip the cream: In a mixing bowl, whip the fresh cream until stiff peaks form. Reserve 110g of whipped cream for topping later.
Make the mousse: In a bowl, mix the cream cheese, powdered sugar, vanilla extract, and the remaining whipped cream. Fold gently with a spatula until smooth.
Layer the mousse: Spread the mousse evenly over the chilled cookie base. Freeze for 10 minutes to set.
Add the pudding layer: Pour the cooled pudding over the mousse and smooth the top.
Finish with whipped cream: Spread the reserved whipped cream on top. Garnish with chocolate chips or shavings.
Serve: Slice and enjoy immediately, or refrigerate until ready to serve.
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