No Bake Chocolate Cookies, many of us are familiar with it since childhood, in various shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.
Source: Home Cooking Adventure
Ingredient
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, chopped
Chocolate syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) of water
2/3 cup (150g) butter
1 teaspoon vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipped cream (35% fat)
4 oz (120g) bitter chocolate, chopped
1. Break cookies (cookies) into small pieces and put them in a large bowl.
2. Heat a non-stick pan over medium-high and toast the walnuts or hazelnuts for about 5 minutes, stirring frequently to cook evenly. Add toasted nuts on top of cookies.
3. Prepare the chocolate syrup. Add sugar and cocoa powder in medium sauce pan. Stir to combine and gradually add water, while stirring to combine well. Add butter and keep on medium heat. Boil for about 7-8 minutes, stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the cookies and nuts and mix with a large spoon or spatula.
5. Transfer the mixture to a 9-inch (23 cm) non-stick round cake pan (like the one I used for Delicake) or use a 9-inch (23 cm) spring-loaded pan, lined with parchment bottom.
6. Use the back of a spoon or spatula to apply pressure evenly.
7. Cover and refrigerate for about 30 minutes to 1 hour before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place the cream in a small saucepan and heat until just starting to boil.
9. Pour hot cream over chopped chocolate and let stand for 1 minute. Stir until smooth.
10. Pour ganache over chocolate chip cookies and refrigerate for 3-4 hours or overnight before serving.
11. Garnish with toasted nuts if desired, cut into slices and serve.
