A delicious dessert with layers of chocolate, a creamy filling, and a buttery crust, topped with chocolate shavings.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Chocolate Filling:
1 cup heavy cream
8 oz semi-sweet chocolate (chopped or chips)
1 teaspoon vanilla extract
For the Creamy Layer:
1/2 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese (softened)
1 cup powdered sugar
1/2 cup milk or heavy cream (to adjust the texture)
For the Top Layer:
1/2 cup semi-sweet chocolate (chopped or chips)
2 tablespoons heavy cream
Chocolate shavings (for garnish)
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined and resembles wet sand.
Press the mixture into the bottom of a square or rectangular baking dish (about 9x9 or similar), forming an even layer.
Bake the crust for 8-10 minutes until golden brown, then remove from the oven and let it cool completely.
2. Make the Chocolate Filling:
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
Add the chopped semi-sweet chocolate to the cream and let it sit for 2-3 minutes. Stir until smooth and completely melted.
Stir in the vanilla extract.
Pour this chocolate filling over the cooled crust and spread it into an even layer. Chill in the fridge for 1-2 hours to set.
3. Make the Creamy Layer:
In a mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
Add powdered sugar and beat until combined.
In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and creamy. Spread this creamy layer evenly over the chocolate layer.
Refrigerate for another 30 minutes to an hour until the creamy layer is firm.
4. Prepare the Top Chocolate Layer:
In a small saucepan, heat the remaining 2 tablespoons of heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped semi-sweet chocolate. Stir until smooth and completely melted.
Pour the melted chocolate over the creamy layer, spreading it evenly. Garnish with chocolate shavings on top.
5. Chill and Serve:
Refrigerate the dessert for at least 2 hours, or until the layers are firm and fully set.
Once set, slice into squares or bars and serve.
Tips:
You can add a pinch of sea salt to the top for a salted chocolate flavor.
For an extra rich taste, use dark chocolate instead of semi-sweet chocolate.
You can also add fresh berries like raspberries and blackberries as a garnish for a fruity touch.
Enjoy this indulgent, layered chocolate dessert!