Hot Chocolate Lasagna



From an Oreo crust to a decadent chocolate cheesecake mousse, this hot chocolate lasagna doesn't disappoint. The whole recipe is super easy but the results are amazing!

What don't you love about chocolate layers? This delicious hot chocolate lasagna recipe is extra rich and delicious for the ultimate dessert. You will love it!

The chocolate crust is made with Oreo cookies which makes it so delicious. Oh and that chocolate mouse layer is a delicious combination of chocolate and cheesecake…..yummy!

+For the Oreo crust:
° 36 crushed Oreo biscuits
° cup melted unsalted butter
° Hot Chocolate Mousse Cheesecake Layer:
° cup of soft unsalted butter
° 8 oz. cream cheese
° 1 cup powdered sugar
° 1 teaspoon vanilla
° 5 sachets (0.73 oz) instant hot cocoa mix (milk chocolate flavor)
° 1 1/2 cups heavy whipping cream
+Chocolate pudding layer:
° 2 (3.8 ounces) instant chocolate pudding mix
° 2 1/2 cups milk
° 1 cup mini marshmallow
+Topping:
° 1 cup heavy whipping cream (or 2 cups whipped cream)
° 2 tablespoons of powdered sugar
° 2 cups mini marshmallow
° Chocolate or Nutella to serve

* Directions:


To make the crust, put the whole Oreo cookies with the filling in a food processor and grind them into small crumbs.Add melted butter and squeeze mixture into the bottom of a 13 "by 9" saucepan.Place in the refrigerator or freezer to harden while you cook the next layer.To make a hot chocolate cheese mousse, whisk the softened butter, cream cheese, vanilla and powdered sugar until creamy.In another bowl, beat whipped cream and instant milk chocolate powder until stiff peaks form.Add half of the hot chocolate whipped cream to the cheesecake mixture, then fold the other half (clean the bottom of the bowl thoroughly to mix well).Then roll out the base and place in the refrigerator or freezer until it hardens.

For a layer of pudding In a bowl, stir together the milk chocolate pudding until thickened.Add the marshmallows and place on top of the hot chocolate mousse.Place it in the refrigerator or freezer to solidify.When the pudding is ready, add the milk cream.Beat whipped cream and powdered sugar until stiff peaks form.Place the whipped cream on the pudding and refrigerate for a few hours, or better overnight.Sprinkle 2 cups of marshmallow with whipped cream before serving.Serve with melted chocolate, nutella or chocolate.  Storing leftovers in the refrigerator


 

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