Looking for a no-fuss dessert that still feels rich, chocolaty, and a little bit fancy? This no-bake chocolate dessert hits the sweet spot. Perfect for days when you don’t want to turn on the oven or need something quick to prep ahead, this recipe blends pantry staples into a surprisingly elegant treat. With just a handful of ingredients—cookies, butter, cocoa, and milk—this dessert forms a soft, truffle-like roll that gets chilled, sliced, and coated in melted chocolate. The final touch of crushed pistachios on top adds both texture and visual appeal, making these little rounds perfect for serving guests or enjoying as an afternoon pick-me-up.
This recipe is also very forgiving, allowing you to swap ingredients depending on your pantry. Don’t have pistachios? Try chopped almonds or shredded coconut. Prefer dark chocolate? Use that instead of milk chocolate. The real beauty lies in how quickly it comes together and how decadent the final result tastes. Whether you’re a beginner in the kitchen or an experienced baker short on time, this no-bake delight deserves a spot in your recipe collection.
Ingredients (Serves 10–12):
- 300g small cookies or tea biscuits, roughly crushed
- 30g softened butter
- 300ml milk
- 100g powdered sugar
- 15g unsweetened cocoa powder
- 125g milk chocolate (for coating)
- Chopped pistachios (for topping)
Instructions:
- In a large mixing bowl, combine crushed cookies with softened butter, powdered sugar, cocoa, and milk. Mix well until a soft dough forms.
- Shape the mixture into a log using cling film, wrapping it tightly. Chill in the refrigerator for at least 2 hours to firm up.
- Once chilled, slice the log into 2 cm thick pieces.
- Melt the milk chocolate and dip each slice to coat one side.
- While the chocolate is still wet, sprinkle chopped pistachios on top.
- Let the slices set until the chocolate hardens, then serve or store chilled.
Nutritional Insights & Dietary Considerations:
This no-bake chocolate dessert is a sweet, energy-rich indulgence, containing carbohydrates from the cookies and sugar, fats from butter and chocolate, and a small amount of protein from milk and nuts. It is not suitable for vegan or dairy-free diets due to the butter and milk. Those watching sugar or fat intake should enjoy in moderation or explore low-sugar substitutions.
Sharing and Commenting is Caring:
Tried this recipe? Snap a picture and tag a friend who loves chocolate just as much as you do! We’d love to hear what you think or how you customized it—maybe you used almonds or white chocolate? Your comments help others and keep the dessert love going!