No Bake Chocolate Lasagna Trifle Recipe

Introduction

This No Bake Chocolate Lasagna Trifle is a decadent layered dessert that combines crunchy chocolate cookie crumbs, creamy milk and dark chocolate puddings, and fluffy whipped cream. Easy to assemble and perfect for chocolate lovers, it makes a stunning centerpiece for any occasion.

Ingredients

• 30 chocolate crème cookies like Oreos (340g)
• Optional: 5 tbsp unsalted butter, melted (70g)
• 1 cup milk (240g)
• 1 1/2 cups heavy cream (360g)
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 large eggs
• 4 egg yolks
• 1/4 cup sugar (50g)
• 225g milk chocolate, chopped
• 225g dark chocolate, chopped
• 2 cups heavy whipping cream, chilled (480g)
• 3 tbsp granulated sugar
• 1 tsp vanilla
• 50g dark chocolate (for ganache)
• 1/4 cup heavy cream (60g) (for ganache)
• 1 tsp oil (for ganache)

Instructions

1. Step 1: Crushed cookie layer – Add the cookies and melted butter (if using) to a food processor and blitz until they form a fine crumb. Set aside.
2. Step 2: Chocolate pudding layer – In a saucepan, combine heavy cream, milk, vanilla, and salt. Heat on low until it starts to simmer.
3. Step 3: In a bowl, whisk together eggs, egg yolks, and sugar until combined.
4. Step 4: Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.
5. Step 5: Pour the mixture back into the saucepan and cook on low flame for 8-10 minutes until it thickens like custard and coats the back of a spoon. Stir constantly to prevent sticking or curdling.
6. Step 6: Divide the custard between two bowls. Pass through a fine sieve to remove lumps, then pour half over the milk chocolate and half over the dark chocolate. Let sit for 5 minutes, then stir gently to melt the chocolates completely.
7. Step 7: Refrigerate the puddings for about 30 minutes to thicken for easier layering.
8. Step 8: Whipped cream layer – Whisk the heavy cream, vanilla, and sugar until medium peaks form. Avoid over-whipping.
9. Step 9: Transfer the whipped cream to a piping bag for easy spreading later.
10. Step 10: Ganache – In a microwave-safe bowl, combine cream, chopped dark chocolate, and oil. Microwave in 20-second bursts, stirring in between, until smooth. Let cool to room temperature.
11. Step 11: Assembly – In a trifle bowl, press half the crushed cookies into the bottom. Spread all the dark chocolate pudding over the crumbs, then pipe half the whipped cream on top and spread evenly.
12. Step 12: Repeat layers with remaining crushed cookies, milk chocolate pudding, and whipped cream. Optionally, add more layers if desired.
13. Step 13: Refrigerate the assembled trifle for 6-8 hours until thoroughly chilled.
14. Step 14: Before serving, warm the ganache slightly until runny, pour over the trifle, and spread evenly. Decorate with cherries and chocolate shavings if desired.
15. Step 15: Serve and enjoy your rich, no bake chocolate lasagna trifle!

Tips & Variations

• Use a piping bag to spread the whipped cream smoothly and neatly for the best presentation.
• For a different flavor, try swapping the chocolate cookies for ginger snaps or graham crackers.
• Add a splash of coffee or liqueur to the chocolate puddings for extra depth.
• Chill the cream and bowls thoroughly before whipping to achieve better volume.

Storage

Store the trifle covered in the refrigerator for up to 3 days. To reheat ganache for serving, warm gently in the microwave in 10-second bursts, stirring until smooth. Avoid leaving the assembled trifle at room temperature for long periods to keep the cream fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, it’s best made a few hours in advance or even the day before to allow the layers to set well and flavors to meld.

Do I have to use both milk and dark chocolate?

No, you can use just one type of chocolate if preferred, but using both adds a nice balance of sweetness and richness.

No Bake Chocolate Lasagna Trifle Recipe

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4.8 from 67 reviews

This No Bake Chocolate Lasagna Trifle is a decadent layered dessert combining crushed chocolate cookies, creamy milk and dark chocolate puddings, fluffy whipped cream, and a silky chocolate ganache. Perfect for chocolate lovers, it requires no baking and is assembled in a trifle bowl for an impressive yet easy-to-make treat that chills into a luscious, rich dessert.

• Author: reem
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 5 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Layer

• 30 chocolate crème cookies like Oreos (340g)
• Optional: 5 tbsp unsalted butter, melted (70g)

Chocolate Pudding Layer

• 1 cup milk (240g)
• 1 1/2 cup heavy cream (360g)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 large eggs
• 4 egg yolks
• 1/4 cup sugar (50g)
• 225g milk chocolate, chopped
• 225g dark chocolate, chopped

Whipped Cream Layer

• 2 cups heavy whipping cream, chilled (480g)
• 3 tbsp granulated sugar
• 1 tsp vanilla extract

Ganache

• 50g dark chocolate
• 1/4 cup heavy cream (60g)
• 1 tsp vegetable oil

Instructions

1. Crushed Cookie Layer: Add the chocolate crème cookies and melted butter (if using) to a food processor. Blitz until the mixture forms a fine crumb. Set aside.
2. Prepare Chocolate Pudding Mixture: In a saucepan, combine heavy cream, milk, vanilla extract, and salt. Heat gently over low flame until the mixture starts to simmer, stirring occasionally.
3. Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and sugar until thoroughly combined and slightly pale in color.
4. Temper Eggs: Slowly pour the hot milk and cream mixture into the egg mixture while whisking continuously to prevent the eggs from curdling or scrambling.
5. Cook Custard: Return the combined mixture to the saucepan. Cook over low heat for about 8-10 minutes, stirring constantly, until it thickens to a custard that coats the back of a spoon. Take care to avoid overcooking as it may curdle.
6. Melt Chocolates: Divide the custard evenly between two bowls. Pass it through a fine sieve to remove lumps. Add chopped milk chocolate to one bowl and dark chocolate to the other. Let stand for 5 minutes, then stir gently until smooth. Use a microwave for 10-20 seconds if needed to melt any remaining lumps.
7. Chill Puddings: Refrigerate both chocolate pudding bowls for about 30 minutes to allow them to thicken and set for layering.
8. Whip Cream: In a chilled bowl, whip the heavy cream with sugar and vanilla extract until it holds medium peaks. Avoid overwhipping to prevent it from becoming grainy.
9. Prepare Ganache: Combine the dark chocolate, heavy cream, and oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and silky. Allow ganache to cool to room temperature.
10. Assemble Trifle: In a large trifle bowl, add half of the crushed cookie crumbs and gently press down to form a firm layer. Pour the entire dark chocolate pudding over this layer and spread evenly. Pipe or spread half of the whipped cream on top. Repeat the layers with the remaining crushed cookies, milk chocolate pudding, and whipped cream, making sure to keep edges neat for a clean presentation.
11. Chill: Refrigerate the assembled trifle for 6-8 hours or until well chilled and set.
12. Serve: Before serving, warm the ganache slightly until runny, then pour it over the top of the trifle and spread evenly. Decorate with chocolate shavings and cherries if desired. Serve chilled and enjoy this rich, no-bake chocolate dessert!

Notes

• Use a fine sieve when pouring custard over chocolate to ensure a smooth pudding without lumps.
• Tempering eggs by slowly adding hot liquid prevents them from scrambling in the custard.
• Do not overcook custard on heat as it can cause curdling or splitting.
• Chilling puddings before assembly helps maintain distinct layers and improves texture.
• Whip cream to medium peaks for stable but creamy consistency in the whipped layer.
• Ganache can be stored at room temperature and warmed gently before use.
• This dessert needs at least 6 hours chilling but is best made overnight.
• Optional butter in crust adds richness and helps bind crumbs but can be omitted for a more crumbly texture.

Keywords: No bake chocolate dessert, chocolate trifle, layered pudding dessert, easy chocolate lasagna, no bake trifle recipe