Chocolate Biscuit Layered Dessert With Walnut Topping

Chocolate Biscuit Layered Dessert with Walnut Topping

Table of Contents

Combine dry ingredients: In a medium saucepan, mix the 50 g cocoa powder, 40 g cornstarch, 50 g sugar, and 8 g vanilla sugar. Stir well to ensure the ingredients are evenly distributed.
Add the milk: Gradually pour in 800 ml of milk, whisking constantly to prevent lumps from forming.
Cook the mixture: Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to a pudding-like consistency. This process should take about 8-10 minutes.
Add chocolates and agar-agar: Once the mixture has thickened, remove it from heat and immediately add 8 g of agar-agar, 100 g dark chocolate, and 200 g milk chocolate. Stir until the chocolate has melted completely and the mixture is smooth and glossy.
Cool slightly: Let the mixture cool for 10-15 minutes, allowing it to thicken a bit more.

Whip the cream: In a separate bowl, whip 300 g of cream until soft peaks form. Be careful not to overwhip, as the cream should remain light and airy.
Fold the cream: Gently fold the whipped cream into the slightly cooled chocolate mixture. Be careful not to deflate the cream; use a spatula to fold the ingredients together until well combined.

Layer the biscuits: In a serving dish (about 9×13 inches), arrange a single layer of chocolate biscuits at the bottom. Break them into smaller pieces if necessary to fit the dish.
Add the chocolate cream: Pour half of the chocolate cream mixture over the biscuit layer and spread it evenly using a spatula.
Repeat layers: Add another layer of chocolate biscuits on top of the cream, followed by the remaining chocolate cream.
Add walnuts: Sprinkle 50 g of chopped walnuts evenly over the top layer of chocolate cream.

Heat the cream: In a small saucepan, gently warm 50 g of cream over low heat until it’s just about to simmer.
Melt the chocolate: Add 100 g of dark chocolate to the warm cream and stir continuously until the chocolate is fully melted and the glaze is smooth and glossy.

Drizzle the glaze: Using a spoon or piping bag, drizzle the chocolate glaze over the top of the dessert in a decorative pattern, such as a lattice, or simply cover the top for a smooth finish.

Refrigerate: Place the assembled dessert in the refrigerator and let it chill for at least 2 hours to allow the layers to set properly.
Serve: Once set, slice the dessert into squares and serve chilled. The layers of creamy chocolate and crunchy biscuits create a delightful contrast in texture, while the walnut topping adds a nutty crunch.

Agar-agar: If you don’t have agar-agar, you can substitute with gelatin, but remember that agar-agar sets faster and creates a firmer texture.
Biscuit choice: Chocolate biscuits work best for added flavor, but you can use other types like graham crackers or digestive biscuits if preferred.
Chocolate glaze: For a shinier glaze, you can add a teaspoon of butter to the glaze while melting the chocolate.
Optional toppings: Feel free to add more chopped nuts, shredded coconut, or even chocolate shavings on top for added flavor and texture.