No-Bake Chocolate Cookie Pudding Cake

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No-Bake Chocolate Cookie Pudding Cake

Introduction

Prepare to have your heart filled with delight! This irresistible no-bake chocolate cookie pudding cake combines layers of rich chocolate cookies, velvety vanilla pudding, and a decadent chocolate ganache topping that’s guaranteed to impress. The best part? The prep takes just 10 minutes of active time, making this the perfect dessert for unexpected guests or when you’re craving something sweet without the fuss of baking. With its beautiful layers and professional appearance, no one will believe how effortlessly this showstopper comes together.

Ingredients

For the Cookie Base:

  • 300g chocolate cookies (approximately 10.5 oz)
  • 200ml milk (¾ cup + 4 teaspoons)

For the Vanilla Pudding Layer:

  • 3 egg yolks
  • 100g sugar (½ cup)
  • 500ml milk (2 cups + 2 tablespoons)
  • 60g cornstarch (7½ tablespoons)
  • 50g butter (3½ tablespoons), at room temperature
  • 1 teaspoon vanilla extract (optional, for enhanced flavor)

For the Chocolate Topping:

  • 100g milk chocolate (3.5 oz)
  • 100ml whipping cream (⅓ cup + 1 tablespoon)

For Garnish:

  • 50g roasted peanuts, roughly chopped (½ cup)

Instructions

Preparing the Cookie Base:

  1. In a shallow bowl, pour 200ml of milk.
  2. Quickly dip each chocolate cookie into the milk (don’t soak them) and arrange them in a single layer at the bottom of a glass baking dish (approximately 8×8 inches or 20×20 cm).
  3. Continue layering milk-dipped cookies until you have created 2-3 complete layers of cookies.

Making the Vanilla Pudding:

  1. In a medium saucepan, whisk together 3 egg yolks and 100g sugar until well combined.
  2. Gradually add 500ml milk while continuing to whisk.
  3. Add 60g cornstarch and whisk until no lumps remain.
  4. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding consistency.
  5. Remove from heat and allow to cool slightly (about 5 minutes).
  6. In a separate bowl, beat 50g room-temperature butter with a mixer for about 2 minutes until fluffy.
  7. Gradually add the slightly cooled pudding mixture to the butter, beating continuously until smooth and well incorporated.

Assembling the Cake:

  1. Pour half of the vanilla pudding over the cookie layers, spreading evenly.
  2. Add another layer of milk-dipped cookies.
  3. Pour the remaining pudding on top and spread evenly.
  4. Finish with a final layer of milk-dipped cookies.

Creating the Chocolate Topping:

  1. Bring 1 liter of water to a boil in a large pot.
  2. Place 100g milk chocolate and 100ml whipping cream in a heatproof bowl.
  3. Position the bowl over the pot of boiling water (ensuring the bottom doesn’t touch the water) to create a double boiler.
  4. Stir gently until the chocolate is completely melted and combined with the cream into a smooth ganache.
  5. Pour the chocolate ganache over the top layer of the dessert, ensuring it’s evenly spread.
  6. Sprinkle with the chopped roasted peanuts.

Final Steps:

  1. Cover the dish with plastic wrap or a lid.
  2. Refrigerate overnight, or for at least 6 hours, to allow the dessert to set properly.
  3. Serve chilled, cutting into squares to showcase the beautiful layers.

Nutritional Information and Timing

Prep Time: 10 minutes Setting Time: Overnight (minimum 6 hours) Total Time: 10 minutes active + overnight refrigeration Servings: 9-12 squares

Nutritional Information (per serving, based on 12 servings):

  • Calories: 325
  • Protein: 6g
  • Carbohydrates: 38g
  • Fat: 18g
  • Saturated Fat: 9g
  • Fiber: 1g
  • Sugar: 26g
  • Sodium: 185mg

Cooking Tips and Tricks

  1. Perfect cookie dipping: Dip the cookies very quickly in milk – just long enough to moisten them but not so long that they become soggy and fall apart.
  2. Smooth pudding: For a lump-free pudding, whisk the cornstarch into the cold milk mixture very thoroughly before applying heat.
  3. Temperature matters: Let the pudding cool slightly before adding it to the butter. If it’s too hot, the butter will melt completely; if it’s too cold, it won’t incorporate smoothly.
  4. Even layers: Use an offset spatula to create perfect, even layers of pudding for a professional-looking result.
  5. Chocolate ganache tip: If your ganache seems too thick, add a teaspoon of warm milk at a time until you reach the desired consistency. If it’s too thin, add a few more pieces of chocolate.
  6. Clean cutting: For pristine slices, dip your knife in hot water and wipe clean between cuts.

Variations and Substitutions

  1. Cookie options: While chocolate cookies provide the classic taste, you can experiment with graham crackers, digestive biscuits, or even vanilla wafers for different flavor profiles.
  2. Dairy alternatives: Plant-based milk (such as almond, oat, or coconut) can replace regular milk, and dairy-free margarine can substitute for butter for a non-dairy version.
  3. Flavor enhancements: Add 1 tablespoon of instant coffee to the pudding for a mocha variation, or 2 tablespoons of peanut butter for a chocolate-peanut butter combination.
  4. Topping variations: Replace peanuts with other toppings such as chopped hazelnuts, colorful sprinkles, mini chocolate chips, or toasted coconut flakes.
  5. Chocolate options: Dark or white chocolate can replace milk chocolate in the ganache for different flavor intensities.
  6. Boozy adult version: Add 2 tablespoons of Baileys, Kahlúa, or rum to the pudding mixture for a sophisticated twist.

Common FAQs

Can I make this dessert ahead of time?

Yes! This dessert is perfect for make-ahead occasions. It keeps well in the refrigerator for up to 3 days and actually improves in flavor and texture after the first 24 hours.

Why did my pudding become lumpy?

Lumps typically form when cornstarch isn’t fully dissolved before heating or when the pudding is cooked too quickly over high heat. Whisk constantly and cook over medium heat for best results.

Can I freeze this dessert?

While you can freeze it, the texture of the pudding may change slightly upon thawing. If you do freeze it, thaw overnight in the refrigerator before serving.

Do I need to use a specific type of chocolate cookie?

Any plain chocolate cookie works well. Oreos (with cream filling removed) or chocolate graham crackers are excellent choices, as are plain chocolate wafers.

What can I use instead of cornstarch?

All-purpose flour can be used as a substitute, but you’ll need to use twice the amount (120g) and cook it slightly longer to remove the raw flour taste.

Storage and Make-Ahead Tips

  • Refrigeration: Store the finished dessert covered in the refrigerator for up to 3 days. The flavors actually develop and improve after the first 24 hours.
  • Make components ahead: You can prepare the pudding up to 2 days in advance and store it covered in the refrigerator. Warm it slightly and beat again before assembling the dessert.
  • Freezing option: If needed, you can freeze the assembled dessert (without the chocolate topping) for up to 1 month. Thaw overnight in the refrigerator, then add the freshly made chocolate topping before serving.
  • Serving suggestion: Remove the dessert from the refrigerator about 15 minutes before serving to allow it to slightly soften for the best texture and flavor.
  • Portioning tip: For clean, even portions, score the top layer with a knife to mark serving sizes before the chocolate topping sets completely.
  • Transportation: If taking to a gathering, keep the dessert chilled until right before serving. Transport in an insulated carrier with ice packs if traveling more than 30 minutes.
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