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Hot Chocolate Lasagna: The Ultimate Decadent Dessert Recipe

  • Total Time: 270 minutes
  • Yield: 12-16 servings 1x

Description

Decadent Hot Chocolate Lasagna with layers of chocolate crust, mascarpone cream, chocolate pudding, whipped cream, and marshmallows. A perfect make-ahead dessert!

Ingredients

Scale
  • 2 cups chocolate wafer cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 3 cups cold milk
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups mini marshmallows
  • 4 ounces semi-sweet chocolate, shaved

Instructions

  1. Prepare the Chocolate Crust: In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix well to ensure the butter is evenly distributed.
  2. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup to pack it down evenly.
  3. Place the baking dish in the refrigerator while you prepare the other layers.
  4. Make the Mascarpone Layer: In a large bowl, beat the softened mascarpone cheese with an electric mixer until smooth and creamy.
  5. Gradually add the heavy cream, powdered sugar, and vanilla extract to the mascarpone cheese. Continue beating until stiff peaks form. Be careful not to overbeat.
  6. Gently spread the mascarpone mixture evenly over the chilled chocolate crust.
  7. Return the baking dish to the refrigerator while you prepare the next layer.
  8. Prepare the Chocolate Pudding Layer: In a separate large bowl, whisk together the instant chocolate pudding mix and cold milk until the pudding thickens (about 2-3 minutes).
  9. Let the pudding stand for a few minutes to fully set.
  10. Carefully spread the chocolate pudding evenly over the mascarpone layer.
  11. Place the baking dish back in the refrigerator to chill for at least 30 minutes.
  12. Create the Whipped Cream Layer: In a large, chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
  13. Gradually add the powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form. Be careful not to overbeat.
  14. Spread the whipped cream evenly over the chocolate pudding layer.
  15. Add the Marshmallow Layer: Sprinkle the mini marshmallows evenly over the whipped cream layer.
  16. Final Chill and Garnish: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  17. Before serving, garnish the hot chocolate lasagna with chocolate shavings.
  18. Cut into squares and serve cold.

Notes

  • Crust Variations: Oreo crust (cream filling removed), graham cracker crust, or add chopped nuts.
  • Layer Variations: Peanut butter layer, espresso layer (instant espresso powder in mascarpone), or caramel drizzle.
  • Garnish Ideas: Chocolate syrup, sprinkles, cocoa powder, or chocolate chips.
  • Make-Ahead Tips: Can be made up to 2 days in advance. Add chocolate shavings just before serving.
  • Serving Suggestions: Serve cold with milk or coffee.
  • Troubleshooting:
    • Crumbly crust: Add more melted butter.
    • Runny mascarpone: Ensure mascarpone is softened, don’t overbeat cream.
    • Thin pudding: Use correct milk amount, let set.
    • Grainy whipped cream: Don’t overbeat.
  • Storage Instructions: Store covered in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the refrigerator overnight.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes

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Find it online: https://recipesgrape.com/hot-chocolate-lasagna/