No-Bake Zebra Chocolate Cream Dessert
No-Bake Zebra Chocolate Cream Dessert
Ingredients
For the Biscuit Base
- 2 1/2 cups milk biscuits, finely crushed
- 10 tablespoons unsalted butter, melted
- 1 parchment paper, for lining pan
For the Cream Filling
- 1/2 cup sweetened condensed milk
- 4 egg yolks
- 1 1/4 cups cornstarch
- 6 1/4 cups whole milk
- 1 teaspoon vanilla extract
For the Chocolate Creams
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- 1
Prepare the springform pan. Line the bottom of a 9-inch springform pan with parchment paper. In a food processor, finely crush the milk biscuits until they resemble fine crumbs. Transfer the crumbs to a medium bowl.
⏱️ 5 min
- 2
Create the biscuit base. Pour the melted unsalted butter over the biscuit crumbs. Mix thoroughly until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the base. Place the pan in the refrigerator to chill while you prepare the cream filling.
⏱️ 10 min
- 3
Prepare the cream mixture. In a large saucepan, whisk together the sweetened condensed milk, egg yolks, and cornstarch until the mixture is smooth and lump-free. Gradually whisk in the whole milk and vanilla extract until well combined.
⏱️ 10 min
- 4
Cook the cream filling. Place the saucepan over medium heat. Cook, continuously whisking, until the mixture thickens significantly and reaches a custard-like consistency. This should take about 15-20 minutes. Remove from heat.
⏱️ 20 min
- 5
Divide and flavor the cream. Immediately divide the hot cream filling equally into two separate medium bowls. To one bowl, add the semi-sweet chocolate chips and stir until the chocolate is completely melted and incorporated, creating a smooth chocolate cream. To the second bowl, add the white chocolate chips and stir until fully melted and smooth, creating a white chocolate cream.
⏱️ 10 min
- 6
Assemble the dessert. Retrieve the chilled biscuit base from the refrigerator. Place a small, cut plastic bottle (or a round cookie cutter/glass) upright in the exact center of the biscuit base. Alternately pour spoonfuls of the chocolate cream and white chocolate cream around the bottle, creating concentric rings of the two colors. Continue until all the cream is used.
⏱️ 10 min
- 7
Create the zebra pattern and chill. Carefully remove the plastic bottle from the center. The creams will settle slightly, forming a beautiful swirled pattern. Transfer the springform pan back to the refrigerator and chill for at least 4 hours, or preferably overnight, until the dessert is completely set and firm.
- 8
Serve. Once firm, carefully remove the springform pan sides. Slice and serve this delightful no-bake zebra chocolate cream dessert.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Zebra Chocolate Cream Dessert
Ingredients
For the Biscuit Base
- 2 1/2 cups milk biscuits, finely crushed
- 10 tablespoons unsalted butter, melted
- 1 parchment paper, for lining pan
For the Cream Filling
- 1/2 cup sweetened condensed milk
- 4 egg yolks
- 1 1/4 cups cornstarch
- 6 1/4 cups whole milk
- 1 teaspoon vanilla extract
For the Chocolate Creams
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- 1
Prepare the springform pan. Line the bottom of a 9-inch springform pan with parchment paper. In a food processor, finely crush the milk biscuits until they resemble fine crumbs. Transfer the crumbs to a medium bowl.
⏱️ 5 min - 2
Create the biscuit base. Pour the melted unsalted butter over the biscuit crumbs. Mix thoroughly until all crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the base. Place the pan in the refrigerator to chill while you prepare the cream filling.
⏱️ 10 min - 3
Prepare the cream mixture. In a large saucepan, whisk together the sweetened condensed milk, egg yolks, and cornstarch until the mixture is smooth and lump-free. Gradually whisk in the whole milk and vanilla extract until well combined.
⏱️ 10 min - 4
Cook the cream filling. Place the saucepan over medium heat. Cook, continuously whisking, until the mixture thickens significantly and reaches a custard-like consistency. This should take about 15-20 minutes. Remove from heat.
⏱️ 20 min - 5
Divide and flavor the cream. Immediately divide the hot cream filling equally into two separate medium bowls. To one bowl, add the semi-sweet chocolate chips and stir until the chocolate is completely melted and incorporated, creating a smooth chocolate cream. To the second bowl, add the white chocolate chips and stir until fully melted and smooth, creating a white chocolate cream.
⏱️ 10 min - 6
Assemble the dessert. Retrieve the chilled biscuit base from the refrigerator. Place a small, cut plastic bottle (or a round cookie cutter/glass) upright in the exact center of the biscuit base. Alternately pour spoonfuls of the chocolate cream and white chocolate cream around the bottle, creating concentric rings of the two colors. Continue until all the cream is used.
⏱️ 10 min - 7
Create the zebra pattern and chill. Carefully remove the plastic bottle from the center. The creams will settle slightly, forming a beautiful swirled pattern. Transfer the springform pan back to the refrigerator and chill for at least 4 hours, or preferably overnight, until the dessert is completely set and firm.
- 8
Serve. Once firm, carefully remove the springform pan sides. Slice and serve this delightful no-bake zebra chocolate cream dessert.