Hot Chocolate Lasagna Recipe

If you love rich, chocolatey desserts, this Hot Chocolate Lasagna is bound to become your new favorite! Layered with a crunchy Oreo Choc’o Brownie crust, a creamy hot chocolate cheesecake mousse, velvety chocolate pudding, and topped with marshmallows and whipped cream, this dessert is perfect for any chocolate lover. Whether you’re making it for a holiday gathering or simply craving something indulgent, this no-bake dessert is a showstopper!

Why You’ll Love This Recipe

This Hot Chocolate Lasagna isn’t just another chocolate dessert—it’s a heavenly combination of textures and flavors. The Oreo Choc’o Brownie crust adds a satisfying crunch, while the creamy mousse and pudding layers melt in your mouth. Topped with marshmallows and whipped cream, it’s a treat that’s both decadent and comforting, reminiscent of a cozy cup of hot cocoa. Plus, it’s a no-bake dessert, making it perfect for when you want something impressive without turning on the oven.

Ingredients Breakdown

For the Oreo Crust:

• 36 Oreo Choc’o Brownie
• 1/2 cup unsalted butter (melted)

For the Hot Chocolate Cheesecake Mousse Layer:

• 1/2 cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 5 envelopes (0.73 oz each) instant hot cocoa mix (milk chocolate flavor)
• 1 1/2 cups heavy whipping cream

For the Chocolate Pudding Layer:

• 2 packages (3.8 oz each) chocolate instant pudding mix
• 2 3/4 cups milk
• 1 cup mini marshmallows

For the Topping:

• 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
• 2 tablespoons powdered sugar
• 2 cups mini marshmallows
• Chocolate topping or Nutella for serving

this RECIPE

Kitchen Equipment Needed

• Food processor
• Hand or stand mixer
• Mixing bowls
• 13 x 9-inch casserole dish
• Spatula
• Whisk

Step-by-Step Preparation Guide

1. Making the Oreo Crust

Start by preparing the crust. In a food processor, blend 36 Oreo Choc’o Brownie cookies (including the filling) into fine crumbs. Once ground, mix the crumbs with 1/2 cup of melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 13 x 9-inch casserole dish to form an even crust layer. Place it in the fridge or freezer to firm up while you work on the next layer.

2. Preparing the Hot Chocolate Cheesecake Mousse

To make the mousse layer, beat together 1/2 cup of softened butter and 8 oz of softened cream cheese until smooth and creamy. Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, and beat until well combined. In a separate bowl, whisk 1 1/2 cups of heavy whipping cream with 5 envelopes of instant hot cocoa mix until stiff peaks form. Gently fold half of the whipped cream mixture into the cream cheese mixture, then fold in the remaining half. Ensure everything is well incorporated by scraping down the sides of the bowl. Spread this creamy mousse layer evenly over the Oreo crust, and place it in the fridge to set.

3. Crafting the Chocolate Pudding Layer

For the pudding layer, whisk together 2 packages of instant chocolate pudding mix and 2 3/4 cups of cold milk until the mixture begins to thicken. Stir in 1 cup of mini marshmallows. Spread this pudding mixture over the hot chocolate mousse layer, making sure it covers the entire surface. Return the dish to the fridge or freezer to set.

4. Whipping up the Creamy Topping

When the pudding layer has firmed up, it’s time to make the topping. Beat together 1 1/4 cups of heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form. If you prefer, you can use store-bought whipped cream as a shortcut. Spread the whipped cream evenly over the pudding layer. For the best results, refrigerate the entire dessert for at least a few hours, but ideally overnight, to allow the layers to fully set and the flavors to meld.

Pro Tips for the Best Hot Chocolate Lasagna

• Chill Between Layers: Let each layer set in the fridge or freezer before adding the next. This prevents the layers from mixing and ensures a clean, distinct look.
• Whip Cream Properly: Make sure your whipping cream is cold before beating it. Cold cream whips up faster and holds its shape better.
• Oreo Crust Tip: For an extra firm crust, you can bake the Oreo crust for about 8 minutes at 350°F before adding the mousse layer. This step is optional since the recipe is designed to be no-bake.

Common Mistakes to Avoid

• Skipping the Chilling Steps: Each layer needs time to firm up, especially the mousse and pudding layers. Rushing this step can cause the dessert to be messy when served.
• Using Warm Ingredients: Ensure your cream cheese and butter are softened but not warm. Warm ingredients can cause the mousse to lose its airy texture.
• Overbeating the Cream: When whipping cream, stop as soon as you reach stiff peaks. Overbeating can turn the cream into butter and make it grainy.

Serving and Presentation Tips

Before serving, scatter 2 cups of mini marshmallows over the top layer of whipped cream. For a beautiful finish, drizzle the dessert with melted chocolate, Nutella, or a chocolate topping. You can serve each slice with an extra spoonful of whipped cream or a dusting of cocoa powder for added flair.

Storing Leftovers

To store leftovers, cover the dish tightly with plastic wrap or transfer individual slices to an airtight container. Hot Chocolate Lasagna will stay fresh in the fridge for up to 3-4 days. If you’re looking to make this dessert ahead of time, it also freezes well for up to a month—just make sure to leave off the marshmallow topping until you’re ready to serve.

Variations and Substitutions

• Gluten-Free Version: Use gluten-free chocolate sandwich cookies instead of Oreos for a gluten-free crust.
• Marshmallow Swap: If you prefer a less sweet dessert, omit the marshmallows from the pudding layer or use marshmallow cream instead.
• Peppermint Twist: Add crushed peppermint candies to the top for a festive holiday version.

FAQs

Can I make Hot Chocolate Lasagna ahead of time?
Yes! In fact, this dessert is best when made a day ahead. Letting it chill overnight in the fridge allows the layers to fully set and the flavors to deepen.

What if I don’t have a food processor for the Oreo crust?
You can place the Oreos in a large zip-top bag and crush them with a rolling pin until they’re finely ground.

Can I freeze Hot Chocolate Lasagna?
Absolutely! It freezes well for up to a month. Just wait to add the marshmallow topping until after it’s thawed and ready to serve.

conclusion

This Hot Chocolate Lasagna Recipe is a delicious, crowd-pleasing dessert that combines the best of both worlds: rich chocolate and creamy cheesecake. Its no-bake nature makes it easy to prepare, while the layers of flavor ensure it’s a hit with everyone. If you’re a fan of hot chocolate, this is a must-try dessert!

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