Crunchoco
A rich, no-bake dessert that’s perfect to impress — or treat yourself. Layers of moist chocolate pound cake, a fluffy mascarpone cream, silky chocolate ganache, and a crunchy cocoa pecan topping. So easy to prep, and even better after a few hours in the fridge.
- Prep: 20 min
- Refrigeration: 4 hours
Ingredients
- Base
- 400 g chocolate cake
- 200 ml 1% Canadian chocolate milk
- Whipped Cream
- 300 ml 35% Canadian whipping cream
- 275 g Canadian mascarpone cheese
- 75 g Canadian sweetened condensed milk
- 5 tbsp maple syrup
- Chocolate Ganache
- 100 ml 35% Canadian whipping cream
- 200 g semi-sweet baking chocolate
- Pecans Crunch
- 150 g chopped pecans
- 100 g semi-sweet baking chocolate
- 2 tbsp unsweetened cocoa powder
Make it with Canadian Dairy
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Preparation
Cut the cake into slices and place them at the bottom of a dish. Pour the chocolate milk over them and let it absorb completely.
In a big bowl, beat mascarpone, whipping cream, sweetened condensed milk and maple syrup until you get a firm cream. Spread evenly over the cake slices and refrigerate for at least 30 minutes.
For the chocolate ganache, heat the whipping cream in a saucepan. Remove from heat when it reaches a slight boil and pour over the chocolate squares to melt them. Let it rest for a minute, than stir continuously to fully incorporate the chocolate into the cream. Let it cool slightly before pouring over the whipped cream.
For the pecan crunch, melt the chocolate in a bain-marie or in the microwave, stirring every 30 seconds. Pour in the crushed pecans and mix well, coating each pecan. Add the cocoa powder and mix well to coat the mixture. Pour over the ganache and set aside in the fridge for at least 4 hours.
