No-Bake Chocolate Crunch Layered Dessert

A decadent, multi-layered no-bake chocolate dessert featuring a crunchy biscuit base, honeycomb toffee, chocolate mousse, and a glossy chocolate ganache. This recipe combines classic patisserie techniques with approachable steps for home cooks.

IntermediateWestern/EuropeanServes 6

Printable version with shopping checklist

Source Video
4h 55m
Prep
30m
Cook
39m
Cleanup
6h 4m
Total

Cost Breakdown

Total cost:$9.55
Per serving:$1.59

Critical Success Points

  • • Boiling the sugar syrup to exactly 150°C for honeycomb toffee.
  • • Working quickly after adding baking soda to the toffee.
  • • Properly blooming and dissolving gelatin before adding to mixtures.
  • • Folding whipped cream gently into the chocolate for mousse.
  • • Cooling ganache to 32°C before pouring over mousse.

Safety Warnings

  • • Hot sugar syrup can cause severe burns—handle with care and keep children away.
  • • Use caution when microwaving chocolate and cream to avoid splattering or burns.
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