No-bake cake with biscuits, milk chocolate and white chocolate

Ingredients

• 1 packet (≈200 g) Hazelnut wafer biscuits (Crumb by hand or with a mixer)
• 8 pieces Feuilletine (Crumb by hand)
• 1 glass (≈120 g) Almond powder (Fine, without pieces)
• 3 tablespoons (≈45 ml) Honey (Mild honey, preferably pure)
• 200 g Milk chocolate (Good couverture chocolate, to melt)
• 200 g White chocolate (Good couverture white chocolate)
• 1 teaspoon Edible gold glitter (optional) (For final decoration)

Instructions

1. Crumb the biscuits

   Pour the packet of hazelnut wafer biscuits into the bowl and crumble them with your hands. Add the 8 feuilletine and crumble them as well.

   Time: PT5M

2. Mix with almond powder and honey

   Add the glass of almond powder then the honey. Mix until you obtain a dough that holds together when pressed between the fingers.

   Time: PT5M

3. Fill the molds

   Distribute the dough evenly into the small molds, pressing lightly with the back of a spoon to form a compact base.

   Time: PT5M

4. First chill

   Place the filled molds in the refrigerator for 15 minutes so the base firms up.

   Time: PT15M

5. Melt the chocolates

   Melt the milk chocolate and white chocolate separately in the microwave (30 s, stir, repeat until smooth) or in a bain‑marie.

   Time: PT5M

6. Prepare the chocolate molds

   Pour half of the milk chocolate into each mold, then half of the white chocolate into the same mold, creating two color zones.

   Time: PT5M

7. Coat the bases with chocolate

   Place the cooled small bases into the chocolate‑coated molds and, using a piping bag, completely cover each cake with melted chocolate.

   Time: PT5M

8. Second chill

   Return the coated cakes to the refrigerator for 10 minutes so the chocolate sets.

   Time: PT10M

9. Remove excess chocolate

   Take out the cakes, remove overflows and small imperfections with a thin knife.

   Time: PT5M

10. Decorate

    Decorate each cake with chocolate filaments (in the center or in a spiral) and, if desired, sprinkle with edible gold glitter.

    Time: PT5M

Nutrition Facts

Calories

334

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Hazelnut wafer biscuits: Ladyfingers, Shortbread biscuits
• Instead of Feuilletine: Ladyfingers, Sponge biscuits
• Instead of Almond powder: Ground almonds, Almond flour
• Instead of Honey: Agave syrup, Maple syrup
• Instead of Milk chocolate: Dark chocolate, High‑quality milk chocolate
• Instead of White chocolate: Milk chocolate, Couverture white chocolate
• Instead of Edible gold glitter (optional): Colored sprinkles, Shimmering sugar

Equipment Needed

• Mixing bowl
• Silicone or plastic mold(s) (small shapes)
• Microwave or bain‑marie
• Piping bag (or zip‑lock bag)
• Spatula
• Kitchen knife
• Serving plate or platter
• Refrigerator

Critical Steps — Do Not Skip

• Achieve a well‑compact dough with honey and almond powder.
• Let the base firm up in the refrigerator before adding the chocolate.
• Melt the chocolate gently to avoid burning.
• Coat the cakes quickly before the chocolate hardens.

Chef Tips from the Video

• Use couverture chocolate (cocoa ≥30 %) for a professional shine.
• For a marbled effect, quickly pour the white chocolate over the milk chocolate before smoothing them.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the fridge, up to 3 days.

Freezer: Not recommended: the chocolate may bloom and the biscuit texture may deteriorate.

Room temperature: Consume the same day, otherwise the chocolate may melt.

Make-Ahead Tips

• Prepare the biscuit base and keep it chilled for up to 24 hours.
• Melt the chocolate in advance, let it cool slightly, then coat just before serving.