Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Chocolate Lasagna

  • Author: Chef Mia

Description

Hot Chocolate Lasagna is a decadent dessert that combines layers of Oreo crust, hot chocolate cheesecake mousse, chocolate pudding, and a fluffy whipped cream topping, perfect for chocolate lovers.

Ingredients

Scale
  • 36 Oreo cookies ground
  • 1/2 cup unsalted butter melted
  • 1/2 cup unsalted butter softened
  • 8 oz. cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 5 (0.73 oz) envelopes of instant hot cocoa mix (milk chocolate flavor)
  • 1 1/2 cups heavy whipping cream
  • 2 (3.8 oz) chocolate instant pudding mix
  • 2 3/4 cups milk
  • 1 cup mini marshmallows
  • 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
  • 2 tablespoons powdered sugar
  • 2 cups mini marshmallows (for topping)
  • Chocolate topping or Nutella for serving

Instructions

  1. To make the crust, place whole Oreo cookies with the filling in a food processor and grind into fine crumbs. Stir in melted butter and press the mixture into the bottom of a 13 x 9-inch casserole dish. Place in the fridge or freezer to firm while making the next layer.
  2. To make the Hot Chocolate Cheesecake Mousse Layer, beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
  3. In another bowl, beat heavy whipping cream and instant milk chocolate powder until stiff peaks form. Fold half of the hot chocolate whipped cream into the cheesecake mixture, then fold in the other half. Scrape the bottom of the bowl to incorporate everything well. Spread over the crust and refrigerate to firm.
  4. For the pudding layer, in a bowl, whisk instant chocolate pudding mix and milk until thickening. Stir in mini marshmallows and spread over the hot chocolate mousse layer. Place it in the fridge or freezer to set.
  5. Once the pudding layer has set, make whipped cream by beating heavy whipping cream and powdered sugar until stiff peaks form. Spread whipped cream on top of the pudding layer and refrigerate for a few hours or overnight.
  6. Before serving, scatter 2 cups of mini marshmallows over the whipped cream.
  7. Serve drizzled with melted chocolate, Nutella, or chocolate topping.
  8. Store leftovers in the fridge.

Notes

For best consistency, allow the dessert to chill overnight before serving.
You can substitute the mini marshmallows for any preferred topping, such as crushed chocolate cookies or shaved chocolate.
Ensure to use heavy whipping cream for the best whipped topping results.

Nutrition

  • Calories: 400
  • Sugar: 37g
  • Protein: 4g

Find it online: https://exorecipes.com/hot-chocolate-lasagna-recipe-guide/