No-Bake, So Easy Strawberry Chocolate Dessert

Ingredients

• 120 g Chocolate Cookies (finely crushed)
• 40 g Unsalted Butter (melted)
• 300 g Fresh Strawberries (washed, stems removed)
• 3 pcs Eggs (yolks only)
• 500 g Heavy Cream (cold)
• 400 g Dark Chocolate (chopped)
• 10 g Gelatin (powdered, bloom in cold water)
• 10 g Cocoa Powder (for dusting)

Instructions

1. Make the cookie crust

   Combine the crushed chocolate cookies with the melted butter in a mixing bowl and stir until evenly coated.

   Time: PT5M

2. Set the crust

   Press the mixture firmly into the bottom of the pan, creating an even layer, then refrigerate to set.

   Time: PT15M

3. Prepare the strawberries

   Wash the strawberries, cut about half of them lengthwise, leave the rest whole. Line the pan edges with the halved berries and tightly pack the whole berries in the center, leaving no gaps.

   Time: PT10M

4. Separate and whisk egg yolks

   Separate the yolks from the 3 eggs and whisk them in a bowl until smooth.

   Time: PT2M

5. Heat cream and yolks over a water bath

   Add the 500 g heavy cream to the whisked yolks, place the bowl over a saucepan of simmering water, and stir continuously until the mixture reaches about 80 °C and begins to bubble.

   Time: PT10M

   Temperature: 80°C

6. Cool the custard

   Remove the bowl from the heat and let the mixture cool to 50–60 °C, stirring occasionally.

   Time: PT5M

   Temperature: 55°C

7. Incorporate chocolate

   Pour the warm custard into the chopped dark chocolate and stir until the chocolate fully melts and the mixture is glossy and smooth.

   Time: PT5M

8. Bloom and dissolve gelatin

   Sprinkle the 10 g gelatin over 2–3 Tbsp cold water, let it sit for 5 minutes, then add the gelatin slurry to the chocolate mixture and stir until completely dissolved.

   Time: PT7M

9. Bring mixture to room temperature

   Allow the chocolate‑gelatin mixture to sit until it reaches room temperature (about 20–30 minutes).

   Time: PT20M

10. Pour the filling

    Pour the cooled chocolate mixture over the arranged strawberries, spreading gently to cover all berries evenly.

    Time: PT2M

11. Chill to set

    Refrigerate the pan for at least 4 hours, or overnight, until the bar is firm to the touch.

    Time: PT4H

12. Release from the pan

    Warm the outside of the pan briefly with a hot air gun or a hot, damp towel, then gently lift the bar out.

    Time: PT2M

13. Finish and serve

    Sift a light dusting of cocoa powder over the top, cut into 8 equal bars, and serve chilled.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

16 g

Fiber

2 g