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Chocolate Lasagna Recipe by of 01-02-2016 [Updated on 27-08-2018]
Chocolate Lasagna is one of those nasty ideas that only Americans could have: P Despite this, I couldn't resist trying it and I must say that, this time too, it was worth it. It is a spoon dessert prepared in layers: on top of a crumbly base of oreo biscuits and butter (such as cheesecake) there are, in order, a cheese mousse, chocolate pudding and whipped cream, all crowned from a layer of chocolate drops that close with a second note of crunchiness. The chocolate lasagna seemed to me the right dessert to start this month of February, they seem perfectly themed with the period and an idea like any other to try new desserts for this Carnival. I hope you have spent a nice weekend and that you are well loaded to face this new week, I already have a thousand thousand ideas that blend in my head so I leave you to the delicious chocolate lasagna and I get to work;)
How to make the Chocolate Lasagna
(to sweeten the cream)
Start preparing the pudding, which will then cool down.
Boil the milk with the vanilla pod.
Chop the chocolate and set it aside.
In another saucepan, melt the butter. Then add the sugar and mix
Add the chocolate and let it melt while stirring.
Then add the flour.
Finally, slowly add the boiling milk (removing the vanilla pod) and cook for another 5 minutes, stirring constantly.
Once the pudding is ready, set it aside to cool.
Meanwhile, prepare the base.
Finely chop the cookies in a mixer.
Melt the butter in a double boiler or in the microwave and add it to the cookies.
Mix, then pour the mixture into the mold (I used one of 13x17 cm, alternatively you can use a round of 17, or square of 15x15, or do double dose in a mold of 24, of 17x26 or of 21x21) and level well.
Put in the fridge to harden for at least 30 minutes.
Prepare the cheese mousse.
Whip well the cold cream from the fridge (together with 3 tablespoons of icing sugar, if you use the normal fresh one).
In a bowl, whisk the Philadelphia with the vanilla and the icing sugar
Add 1/3 of the previously whipped cream and mix until you get a mousse.
Pour the mousse over the biscuit layer and level well.
Put in the freezer for 10 minutes.
Then add the cold but still soft pudding layer onto the mousse and level.
Cover the lasagna with the remaining whipped cream and level everything well
Finally complete by garnishing the chocolate lasagna with the chocolate drops.
Put it back in the fridge for at least 2 hours to firm up and settle everything well.
Then serve your Chocolate Lasagna.