Perfect for events of any kind, hot chocolate lasagna is a rich, no-bake dessert made with whipped cream, hot chocolate mix, and instant pudding, all on top of a chocolate crust and topped with marshmallows and another drizzle of melted chocolate.
Discover how to make hot chocolate lasagna, and impress your family with their new preferred dessert.
Hot Chocolate Lasagna Ingredients
The dish component list may look a little long, however several of the active ingredients are used in multiple layers. To make this, you will need:
Chocolate sandwich cookies: We utilized Oreos– to make things much easier, we make the crust in the food processor, however you can squash the cookies by hand if you like.
Granulated sugar: A little granulated sugar sweetens the cookie crust.
Butter: Melted butter adds moisture to the crust.
Heavy light whipping cream: Used in both the cream cheese layer and the topping, we love the flavor of real whipped cream.
Powdered sugar: Sweetening the whipped cream with powdered sugar keeps it very smooth and assists stabilize the whipped cream.
Vanilla extract: Rounds out all the tastes of this meal.
Cream cheese: Softened cream cheese makes the hot chocolate layer almost mousse-like in texture.
Dark chocolate-flavored instant hot cocoa mix: Used in two of the layers, this puts the “hot chocolate” in the Hot Chocolate Lasagna We like the dark chocolate flavor due to the fact that it’s richer in flavor, however the routine will likewise work.
Chocolate fudge instant pudding mix: Be sure to buy instantaneous pudding mix, not the cook-and-serve kind.
Milk: To make the chocolate pudding layer.
Mini marshmallows: These are contributed to both the instant pudding layer and likewise utilized as a garnish.
Chopped dark chocolate: We like the flavor of melting sliced chocolate with heavy cream for the topping, but a ready chocolate syrup or hot fudge sauce will also make a delicious topping.
How To Make Hot Chocolate Lasagna.
As with any layered no-bake dessert, this recipe needs a couple of actions, however the result is more than worth it:
Action 1: Prepare crust. In a food mill, squash the cookies. Add sugar and melted butter and pulse until integrated. Press into a greased 13- x 9-inch baking dish and place in fridge while making the next layer.
Action 2: Prepare the Hot Chocolate-Cream Cheese layer: First, start by making some whipped cream with powdered sugar and vanilla. Add the hot chocolate mix and beat until smooth. Set the bowl you used for the whipped cream aside; you’ll require it once again.
Blend in hot chocolate mix. Stir in tiny marshmallows and spread over the Hot Chocolate-Cream Cheese layer.
Step 4: Prepare whipped cream topping: whip the cream with the powdered sugar and vanilla up until stiff peaks form (however do not overwhip). Spread the whipped cream over the pudding layer, cover, and chill a minimum of 4 hours up until whatever is set. When prepared to serve, sprinkle with marshmallows. Melt together chocolate with a couple tablespoons of cream, and drizzle over the marshmallows, and serve right away.
How To Store Hot Chocolate Lasagna
While it’s best within 24 hours, Hot Chocolate Lasagna can be saved, covered, in the refrigerator for approximately 3 days.
Components
Crust:
Cooking spray
32 chocolate sandwich cookies (such as Oreo), from 1 (18.12 oz. pkg.).
3 Tbsp. granulated sugar.
1/2 cup (4 oz.) unsalted butter, melted.
Hot Chocolate-Cream Cheese Layer:.
1 cup cold heavy light whipping cream.
1/4 cup powdered sugar.
1 tsp. vanilla extract.
1 (8 oz.) pkg. cream cheese, softened.
1/2 cup (4 oz.) unsalted butter, softened.
4 (1.25 oz.) packets dark chocolate-flavor immediate hot cocoa mix.
Chocolate Pudding Layer:.
2 (3.9 oz.) pkgs. chocolate fudge immediate pudding mix.
2 3/4 cups cold milk.
1 (1.25 oz.) package dark chocolate-flavor instant hot cocoa mix.
1 1/2 cups small marshmallows.
Whipped Cream Topping:.
2 1/3 cups plus 2 Tbsp. cold heavy whipping cream, divided.
1 cup powdered sugar.
3/4 tsp. vanilla extract.
1 (4 oz.) bar dark chocolate, chopped.
2 cups small marshmallows.
Directions.
Grease a 13- x 9-in. baking pan or dish with cooking spray.
Prepare crust:.
In a food mill, pulse cookies until fine crumbs form. Sugarcoat and melted butter; pulse till combined. Press crust into ready pan and location in fridge while preparing the other layers.
Prepare Hot Cocoa-Cream Cheese Layer:.
In a big bowl, whip heavy cream, powdered sugar, and vanilla until it reaches stiff peaks. Fold cream into cream cheese mixture. Spread cream cheese mixture in an even layer over the crust, and place back in the fridge while preparing the next layer.
Prepare Chocolate Pudding Layer:.
In a large bowl, whisk together pudding mix and milk until smooth and starting to thicken. Whisk in hot chocolate mix until smooth and stir in marshmallows. Spread in an even layer over Hot Cocoa-Cream Cheese Layer. Place in refrigerator and chill up until almost set, about 30 minutes.
Prepare topping:.
Whip 2 1/3 cups heavy cream, powdered sugar, and vanilla till it reaches stiff peaks. Spread over Chocolate Pudding Layer in an even layer.
Chill dessert a minimum of 4 hours till completely set and all set to serve.
When ready to serve, spray top of dessert with marshmallows. In a medium microwave-safe bowl, integrate remaining 2 tablespoons heavy cream and chopped chocolate.