Chocolate Mosaic

This Chocolate Mosaic is fooodlove’s version of a chocolate fridge cake recipe. This indulgent no-bake treat is both indulgent and easy!

10 servings
2 hrs 20 mins
338 kcal
NF VE

This Chocolate Mosaic is my version of a chocolate fridge cake recipe. This no-bake dessert is a really easy option for a dinner party dessert recipe, but is also the perfect afternoon treat. It’s my go-to choice when I need something indulgent and quick that I know will be a guaranteed hit with everyone who tries a piece (who doesn’t like chocolate and biscuits?!).

I like to use crushed Petit-Beurre biscuits here, because these are what my sister suggested when she gave me the recipe. I have experimented with lots of other varieties with great success too, though, so don’t be afraid to use what’s to hand! Rich Tea or Digestive biscuits work similarly, or mix up the texture with a crunchy Hobnob. And don’t forget to try it with the addition of Cognac, or Baileys (or Amaretto, or… you digestif of choice, really!) if you like an alcoholic edge - it changes this up and makes it a great treat for the grown-ups.

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Ingredients

250 g unsalted butter (softened)
120 g icing sugar
2 tbsp cocoa powder
150 g dark chocolate
150 ml double cream
300 g petit-beurre biscuits

Tips

Sprinkle with half a cup of milk over the biscuits, if you prefer them to be tender and moist.

Add 3 tbsp of cognac or Baileys on the mixture for additional flavour.

Directions

You will need about 2 hours 20 minutes to make 10 servings of this recipe, which has approximately 338 calories each. Make sure you have all the ingredients and follow these 7 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Add the double cream in a small pot over medium heat and bring it to a boil. Turn off the heat, add the dark chocolate and stir until it melts completely. Set aside and let it cool.

Add the butter, icing sugar and cocoa powder in a mixer and beat until incorporated.

Add the melted chocolate (from step #1) and continue mixing until combined.

Use a large bowl to crush the biscuits in small pieces.

Add the chocolate mixture to the biscuits and blend them softly (try to not break the biscuits to even smaller pieces).

Cover the top of a baking pan with plastic wrap (let it fall over the sides).

Fill the baking pan with the biscuits mixture, cover it with the overhanging plastic wrap and freeze it for about 2 hours.

Watch it step-by-step!