Showing posts with label No-bake. Show all posts
Showing posts with label No-bake. Show all posts

You have to try this amazing no-bake cottage cheese dessert

If you think it’s necessarily to stand over the stove all day to impress your friends with a nice dessert, think again!

INGREDIENTS
140 g of Oreo cookies with chocolate filling
30 g of melted butter
For the filling
400 g of homemade cottage cheese
200 g of melted white chocolate
150 g of heavy cream
The crumbles of 2 Oreo cookies
1 tablespoon of instant gelatin
Whipped cream and strawberries for garnishing

PREPARATION
1. Blend the cookies and butter in a blender until the paste looks like wet sand. Place it at the bottom of a baking mold and press down firmly. 

2. Put the gelatin in a bowl and add 4 tablespoons of boiled water. Let it expand for some time, according to package instructions.

3. Blend the cottage cheese, cream and chocolate in a blender. Use the pulse mode to make a smooth paste.

4. Microwave the gelatin until it melts and add it to the filling. Blend everything well one more time.

5. Add the cookie crumbles and mix everything together. Place the filling in the mold.

6. Put the cake in the fridge for several hours.

7. Before serving, take the cake out of the mold carefully and garnish it with whipped cream and strawberries.

Enjoy your dessert!

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

Sometimes for dessert, you want something decadent and complex. Most of the time, though? We want something simple, easy, and delicious— like this ice-box cake! The fabulous no-bake dessert couldn’t be easier, and yet the finished product knocks more complicated desserts out of the park. Even better, you can use your favorite chocolate chip cookies – be they homemade or store-bought – to make it. When it’s layered with whipped cream, chocolate, and caramel, there’s really nothing better. Watch Tastemade show us how to put it together.

This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert

INGREDIENTS
4 cups heavy cream, preferably organic
1/3 cup powdered sugar
1 tbsp. vanilla extract
48 thin and crispy chocolate chip cookies, such as Tate’s
1 bottle caramel sauce, such as Ghirardelli
1 bottle chocolate sauce, such as Ghirardelli
1 small dark chocolate bar, for shavings

DIRECTIONS
1. In a stand mixer fitted with a whisk attachment or with a hand mixer whip the cream, powdered sugar and vanilla to soft peaks. Set aside.

2. Using a medium sized cake plate or large, round, flat platter begin to build the cake. Smear a little bit of the whipped cream on the bottom so the cookies don’t slide around. Place 5-6 cookies on the bottom as the base.

3. The amount of cookies needed and used depends on the size of platter/cake plate you use. It also depends on how high you want to make it.

4. On top of the cookies spread a hefty amount of whipped cream over, leaving the outer edges of the cookies exposed. Drizzle with the chocolate and caramel sauce followed by some shavings of the chocolate bar using a vegetable peeler.

5. Layer more cookies on top of the whipped cream mixture and continue alternating and building it up until you use all of the cookies or it’s the height you want. It will start to resemble a cake.

6. The last layer will be whipped cream, a drizzle of chocolate and caramel sauce with the chocolate shavings. Place in the fridge for 2-3 hours to let it soften up slightly before slicing.

No-bake chocolate tart

This decadent no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make

Ingredients
175 g digestive biscuits, finely crushed
150 g unsalted butter
100 ml double cream
200 g Fairtrade smooth dark chocolate, finely chopped
40 g shelled pistachios, chopped

Method
In a large bowl, mix the crushed biscuits with ⅔ of the melted butter. Press into the base and up the sides of a 20cm round, loose-bottomed cake tin.

In a pan over a low heat, gently warm the cream with the remaining butter until just below boiling point. Remove from the heat and add the chocolate, stirring until melted.

Allow the mixture to cool for 5 minutes, then pour into the base. Sprinkle over the pistachios and chill for 1-2 hours until set.

Cook's tip:
mix a handful of chopped fresh mint leaves through some crème fraîche and serve with the tart.



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