No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

It’s officially strawberry season! Yay! What better way to celebrate than with these luscious no bake strawberry dessert cupsI love the combination of strawberries and cream! They’re heavenly together!

You will absolutely love this dessert! It’s incredibly simple to make and it only has a few ingredients: strawberries, vodka, sugar, cream, and vanilla. 

In addition, these strawberry dessert cups are gorgeous and would make the perfect dessert for dinner parties.

This recipe is similar to my no-bake banoffee pie cups – elegant, creamy, and super simple, but with a boozy twist!

What makes this recipe stand out

I macerated the strawberries first. This is a technique I used for my easy homemade strawberry ice cream!  Macerating the strawberries means mixing them with some sugar and some of your favorite alcohol and letting them sit for about an hour.

The longer you soak the strawberries in alcohol, the more intense flavor they’ll have. 

To me, 1 hour is enough, but you could soak the strawberries longer than that if you want.

While the strawberries are soaking, they release juices and create a beautiful red syrup. I absolutely love this syrup, so I kept it in the dessert, but you could strain the strawberries before assembling the dessert, and reserve the syrup, if you prefer. The syrup would be great with fresh strawberries or over ice cream!

Most importantly, though, this is an elegant dessert without requiring tons of effort to make! This is an easy no-bake summer dessert!

I served them in mini dessert glasses, but you could use wine glasses or even mason jars! Just use whatever you have.

What you’ll need to make these no-bake strawberry dessert cups:

Strawberries: I use fresh strawberries that aren’t too ripe. I find the really ripe ones get a bit mushy.

Alcohol:  I use vodka because I think it pairs so well with strawberries! I also love that  it doesn’t really produce an intense boozy taste (I could barely taste it). I want enough to enhance the dessert, but not overpower it.

Sugar: I use regular granulated sugar to macerate the strawberries and some powdered sugar for the whipped cream.

Cream: I use heavy whipping cream because I prefer to make my own whipped cream. In order for it to whip, it needs to have at least 33% fat.

Vanilla: I use a tiny amount of vanilla extract in the cream. It really blends well with the overall flavors.

Optional Add-ins and Variations

  • Feel free to add your favorite alcohol to macerate the strawberries. Brandy, Amaretto liqueur, Grand Marnier, or Cointreau would be nice. I also think that Ouzo would give a really intense Greek flavor. My personal favorite, though, is vodka.
  • To each layer, you could add some cookie crumbs, like graham crackers, crushed Amaretti cookies, or even Oreo cookies!
  • You could also add pieces of cake, like pound cake, or angel food cake. I would put them before adding the strawberries, so that they soften up a bit from the syrup.
  • For more texture, you could add some granola or nuts, too!

HOW TO MAKE NO-BAKE  STRAWBERRY DESSERT CUPS

Begin by washing and hulling the strawberries. Then pat them dry.

After that, it’s time to macerate the strawberries. 

strawberry dessert cups steps 1-2

1 To a large bowl, add the strawberries, sugar, and vodka. 

2 Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.

 

strawberry dessert cups steps 3-4

3 Then whip the cream with the powdered sugar and vanilla extract. 

4 I like to put it in a pastry bag fitted with a star tip and put it in the fridge until I’m ready to serve. This step is totally optional – it just makes the parfaits pretty! You can just use a spoon instead, if you don’t have a pastry bag.

After that, it’s time to assemble the dessert cups!

strawberry dessert cups steps 5-8

5 Spoon some strawberries into a glass (strain the strawberries first if you don’t want any syrup).

6 Then I pipe some whipped cream on top of the strawberries. 

7 After that, I add another layer of strawberries over the whipped cream.

8 Then finish with some more whipped cream on top.

You could garnish with some mint leaves or some sliced strawberries to make it even prettier.

Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

FREQUENTLY ASKED QUESTIONS

Can you make these no-bake strawberry dessert cups in advance?

I think this dessert is best served on the same day you make them. But you could make them a few hours in advance and keep them in the fridge until you’re ready to serve them.

Can you make this dessert with frozen strawberries?

I haven’t tried this recipe with frozen strawberries, but I think that the texture wouldn’t be the same with frozen strawberries. I think fresh strawberries would give the best results.

TIPS FOR THE BEST NO-BAKE STRAWBERRY DESSERT CUPS  

  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor – you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

Let me know how these no-bake strawberry dessert cups turn out for you in the comments below! I’d love to hear from you!

MORE STRAWBERRY RECIPES

Easy Strawberry Charlotte Cake with Fresh Strawberries

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (with fresh strawberries)

Easy Strawberry Mint Sorbet-No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Strawberry Jam (Without Pectin + Tips)

No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: no bake, strawberry, dessert cups
Servings: 6 -8 approximately

Ingredients

  • 1 pound / 500 g strawberries (about 25)
  • 4 tablespoons sugar
  • 3 tablespoons vodka
  • 1 cup (250 ml) heavy whipping cream
  • ¼ cup (28 g) powdered sugar
  • 1 teaspoon vanilla
  • 3-4 strawberries and mint leaves (optional)

Instructions

  • Wash and hull the strawberries and then pat them dry.
  • To a large bowl, add the strawberries, sugar, and vodka. Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.
  • Meanwhile, whip the cream with the powdered sugar and vanilla extract until stiff peaks form. Put it in a pastry bag fitted with a star tip and refrigerate it until you're ready to serve. Alternatively, you could use a spoon instead to assemble the cups.
  • Assemble the Dessert Cups
  • Spoon some strawberries into a glass. You could strain the strawberries first if you don’t want any syrup in the dessert.
  • Pipe some whipped cream on top of the strawberries.
  • Add another layer of strawberries over the whipped cream.
  • Finish with some more whipped cream on top.
  • Garnish with some sliced strawberries and mint leaves, if desired.
  • Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

Notes

  • The servings will depend on the size of glasses you use.
  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor - you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.
© Pastry Wishes

 

Easy Rose Bliss Balls (Healthy, Vegan, Raw, Sugar-free, Gluten-free, Oil-free)

These rose bliss balls are the perfect sweet snack and a great way to indulge without feeling guilty! A delicious bite-sized superfood to keep you going throughout the day! 

rose bliss balls in a glass bowl on a dark surface with dried rose buds, cocoa powder and gray cloth

I’m not much of a health freak, but there are times when I want something sweet but healthy, too. 

I’ve been experimenting with healthy, raw dessert treats lately. And apart from my vegan chocolate truffles, which have raw cashews, I’m not all that familiar with raw desserts.

So, I began playing around with flavors I love with dried Greek figs and turning them into energy balls. 

Boy, was I totally blown away with the results!

These incredible, no-bake energy bites are heavenly!

WHY YOU’LL LOVE THESE ROSE BLISS BALLS

They’re… 

  • simple, no-bake treats.
  • raw.
  • vegan.
  • sugar-free, yet sweet enough to satisfy any sweet tooth.
  • gluten-free.
  • oil-free.
  • incredibly quick and easy to make.
  • moist.
  • healthy.
  • perfect for a snack.
  • easy to pack and they travel really well, too!

WHAT MAKES THESE BLISS BALLS STAND OUT

Most bliss ball recipes are made with dates, but I decided to try using dried figs because they have a bit fewer carbs and less fat than dates and I honestly think they taste a lot better, too. Greek figs are considered one of the best in the world. So, if you can get a hold of Greek figs, you should definitely try them! I’m sure they’re available online or at Greek specialty shops.

In addition, unlike traditional bliss balls, this recipe doesn’t require soaking the figs at all. This makes it even easier and faster to make!

Best of all, though, these bliss balls have a unique flavor unlike anything I’ve ever had – a wonderful medley of unique flavors: figs and roses.

WHAT DO THESE ROSE BLISS BALLS TASTE LIKE?

If you like Fig Newtons, you’ll probably like these, too! They’re sweet and slightly spicy. The dried rose buds don’t taste great on their own, but when they’re mixed with everything else, they really bring out a wonderful, exotic flavor. 

What I think makes these balls phenomenal, though, is the tiny amount of Kahlua. OMG! 

Kahlua and figs are a match made in heaven! 

rose bliss balls in a glass bowl on a dark surface with dried rose buds

WHAT YOU NEED TO MAKE THEM – ONLY 5 INGREDIENTS:

Dried Figs:

I use all natural, unsweetened white dried Greek figs, that are naturally sun dried. The variety I use is one from the island of Evia.

Salt & spices:

I use a little cinnamon and just a small amount of salt to enhance the flavors.

Dried Rose Buds:

Dried rose buds really bring out a wonderful flavor! 

Alcohol:

I use a tiny amount of Kahlua, but if you want to avoid alcohol, you could easily replace this with water. 

FREQUENTLY ASKED QUESTIONS

Are these balls healthy?

Yes! To me, these balls are tiny versions of an energy bar. They contain dried figs, which are excellent sources of iron and calcium and, most importantly, they are also rich in antioxidants.

Can this recipe be customized?

Yes! Here are a few ideas:

  • Substitute Kahlua with orange juice or just water.
  • Instead of dried rose buds, about 1 teaspoon food grade rose water.
  • Add some of your favorite nuts or seeds or even unsweetened shredded coconut.

How long will they last?

They can be stored in an air-tight container in the fridge for up to 2 weeks. After that, they begin to dry out.

Can they be frozen?

Yes! Spread them out on a baking sheet and put in the freezer. When they’ve frozen completely, put them in a freezer bag and then in a freezer-safe container. They can be  frozen for about 2 months.

HOW TO MAKE ROSE BLISS BALLS

Rose Bliss Balls 4 Steps

STEP 1 

Put everything in a food processor and pulse until smooth.

STEP 2

It should come together when you pinch some together.

STEP 3 

Form balls, about 1 tablespoon for each. I like to use a small cookie scoop for this because it’s easier and I get the same size for each ball.

STEP 4

Roll the balls in some crushed, dried rose petals or your desired topping.  

How easy is that??

TIPS FOR SUCCESS

  • The type of dried figs you use may affect the overall texture. If the mixture is too crumbly, add a lit bit of water, a teaspoon at a time, until it comes together.
  • The dough is quite sticky. If you want, you could wet your hands or wear gloves so that they’ll be easier to roll.

IDEAS FOR TOPPINGS

  • dried unsweetened shredded coconut
  • sesame seeds
  • chopped walnuts
  • unsweetened cocoa powder – I use Dutch-processed as it’s less bitter than natural cocoa powder (To learn the difference between these two types of cocoa, check out this post I wrote.)
  • melted dark chocolate

HOW TO ENJOY THESE ROSE FIG BALLS 

First of all, I already keep lots of different sweet treats in the freezer, just in case of an emergency, like chocolate pomegranate bark , and these fig balls make another great addition! 

But apart from eating them on their own, I’ve discovered lots of other ways to enjoy them, too! 

Here are a few ideas:

  • Add them to Greek yogurt for a healthy breakfast or snack.
  • Put 1 (or 2) bliss balls in your favorite smoothie.
  • Add some over a mixed green salad drizzled with some balsamic vinegar.

~Voula

MORE HEALTHY RECIPES

Easy Healthy Watermelon Slushie

Healthy Tahini Breakfast Cookies

Easy Apple Chips

Ancient Greek Sesame Bars – Pasteli 

Easy Fluffy Vegan Chocolate Mousse

MORE FIG RECIPES

Easy honey-baked figs

Let me know how these rose bliss balls turn out for you in the comments below! I’d love to hear from you!

Easy Rose Bliss Balls (Healthy, Vegan, Raw, Sugar-free, Gluten-free, Oil-free)

These rose bliss balls are the perfect sweet snack and a great way to indulge without feeling guilty! A delicious bite-sized superfood to keep you going throughout the day! 
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek, Mediterranean
Keyword: figs, healthy, rose, bliss balls, kahlua
Servings: 10 balls

Ingredients

  • 10 dried figs, about 6.3 oz / 180 g
  • 1 teaspoon ground cinnamon
  • ½ tablespoon Kahlua (or water)
  • 1 tablespoon dried rose petals (+ extra to coat)
  • 2 tablespoons unsweetened cocoa powder

Instructions

  • Put everything in a food processor and pulse until smooth.
  • It should come together when you pinch some together.
  • Form balls, about 1 tablespoon for each. I like to use a small cookie scoop because it’s easier and I get the same size for each ball.
  • Roll the balls in some crushed, dried rose petals or your desired topping.  
  • Enjoy!
  • They can be stored in an air-tight container in the fridge for up to 2 weeks

Notes

FREEZING OPTION
Spread them out on a baking sheet and put in the freezer. When they’ve frozen completely, put them in a freezer bag and then in a freezer-safe container. They can be  frozen for about 2 months.
© Pastry Wishes

 

 

 

 

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (with fresh strawberries)

You don’t need a fancy machine to make delicious ice cream at home! This homemade strawberry ice cream is creamy, refreshing and made with fresh strawberries. No eggs or ice cream maker required for this recipe!  

scoop of strawberry ice cream on a table with a bowl of strawberries in the background

I really love fresh strawberries, especially when they’re in season! And homemade strawberry ice cream made with fresh strawberries just can’t be beat!  It’s one of my all-time favorites!

This recipe is creamy and packed with delicious strawberries!

Why you’ll love this homemade strawberry ice cream with fresh strawberries

It’s easy.

It’s egg-free.

It’s made without an ice cream machine!

You only need 6 ingredients.

It has a gorgeous, naturally colored shade of pink (without using food coloring)!

strawberry ice cream with a scoop on a pink and white surface with strawberries and cones

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

What really makes this recipe different from most standard no-churn recipes (including my own Easy No-churn Vanilla Ice Cream (+ secret ingredient) is that there are 2 methods I use to prevent ice crystals forming. 

The problem with strawberry ice cream: fresh strawberries create ice crystals when frozen.

First of all, I’ve tried recipes that ask to chop the strawberries and add them to the base, but I found that this creates a lot of ice crystals (especially if the strawberry pieces are big), as strawberries contain a lot of water. 

Other recipes require roasting or cooking the strawberries first. Although this does help to remove a lot of water, I found that it affects the overall flavor and doesn’t create the traditional, fresh strawberry ice cream taste that I love. 

The solution? Macerating the strawberries and then processing the ice cream.

  1. Macerating the strawberries first. 

This simply means mixing the strawberries (in very small pieces) with sugar and a little bit of vodka and letting them sit for about an hour or two. During this time, the strawberries release their juices and create a beautiful syrup (which I drain and reserve to top the ice cream later). So, the result is a lot creamier and tastier, much like regular churned ice cream! 

Why this works

If you’ve ever put vodka in the freezer, you’ll notice that it never freezes! Adding a little alcohol to the base will prevent the ice cream from freezing solid. And although I don’t taste any vodka in this ice cream, I think it enhances the overall texture, making it smoother.

     2.  Pulse the strawberry ice cream in a food processor.

For a creamier consistency similar to gelato, you take pieces of frozen ice cream and put them in a food processor and pulse until really smooth. Then put it back in the container, cover the surface with plastic wrap again and put it back in the freezer. 

Why this works

This method really makes the ice cream easier to scoop because it’s so smooth. I also think that it produces the best overall, ultra-smooth texture, much like real churned ice cream. To me, this was the closest I got to making real churned ice cream at home without an ice cream maker.

WHAT YOU NEED TO MAKE IT:

Whipping cream: You need whipping cream that’s at least 30%. I use heavy whipping cream for this recipe, which contains 35% fat.

Sweetened condensed milk: I use 1 can.

Vanilla: I use vanilla extract for this recipe, but I’ve also tried it with ground vanilla bean powder, too, which gives it a more pronounced vanilla flavor. I used the powder in my no-churn vanilla ice cream

Sugar: I use regular granulated sugar.

Strawberries: I use fresh, ripe strawberries.

Alcohol: I use a small amount of vodka, because it helps make the ice cream smoother and you don’t taste it at all.

a bowl of strawberry ice cream with a scoop and a bowl of strawberries on a pink and white surface

FREQUENTLY ASKED QUESTIONS

Is evaporated milk the same as sweetened condensed milk?

No. Sweetened condensed milk contains sugar, whereas evaporated milk does not have any sugar in it, so it can’t be replaced in this recipe. 

Can I use low-fat whipping cream?

No, you won’t get the same consistency and it will create a lot of ice crystals. You need fat to avoid this. The lower the fat, the more ice crystals you’ll get.

How long will it last?

This can be stored in the freezer for about 2 ½ weeks.

HOW TO MAKE HOMEMADE STRAWBERRY ICE CREAM

FIRST MACERATE THE STRAWBERRIES & WHIP THE CREAM

strawberry ice cream steps 1-4STEP 1

Finely chop the strawberries, add the sugar and the vodka. Stir everything together and let it sit for an hour or more.

STEP 2

Drain the strawberries. If you want, reserve the vodka syrup to pour over ice cream when it’s done! 

STEP 3

Puree the strawberries in a food processor. You could also mash them with a fork, potato masher or pastry blender. Set aside.

STEP 4

Whip the heavy cream until stiff peaks form.

THEN MAKE THE BASE

strawberry ice cream steps 5-8STEP 5

Add the vanilla and sweetened condensed milk to the whipped cream and mix until combined.

STEP 6

Add the puree and mix well. 

THEN TOSS IN THE ADD-INS & FREEZE

STEP 7

Fold in the chopped strawberries or any other add-ins you may be using.

STEP 8

Pour into a freezer-safe container. I use a pyrex pan. 

Spread evenly on top. Then press the surface with plastic wrap and then cover the pan with some foil and freeze for at least 5 hours. 

After that, you can put it in a food processor to make it creamier and then put it back in the freezer.

Ideas for Add-ins & Toppings

If you’d like a flavor boost, here are a few ideas for add-ins & toppings:

Add-ins

  • fresh mint or basil leaves, about 2 tablespoons chopped
  • dark chocolate chips
  • nuts
  • alcohol like brandy, cognac, champagne red wine, rum, grand marnier or even Cointreau
  • small pieces of cheesecake folded into the base for an amazing cheesecake flavor 
  • pieces of your favorite cookies

Also, although I haven’t tried it yet, I think my homemade strawberry jam swirled on top or INTO the base before freezing would be amazing!

Toppings

  • Pour some of the reserved vodka syrup on top.
  • Pipe some extra whipped cream over it!
  • Drizzle some chocolate syrup or caramel over it.
  • Top with sprinkles.
  • Add some Oreo cookies on top.
  • Serve with fresh fruit, jam or this delicious mandarin marmalade!

WHAT ELSE TO MAKE WITH THIS HOMEMADE STRAWBERRY ICE CREAM

There are lots of different ways you can enjoy this other than on its own. Here are a few other ideas:

  • Make strawberry milkshakes! 

Just blend it with a little milk for a really thick milkshake! If I’m feeling naughty, I’ll add some chocolate sprinkles (and/or whipped cream) on top!

  • Make smoothies! 

Add some fresh fruit and milk and blend it all together.

  • Make sundaes! 

I used to LOVE sundaes when I was a kid! Just scoop some of this yummy ice cream in a bowl and go wild! Add chocolate syrup, whipped cream, and some chopped nuts!

TIPS FOR SUCCESS

  • I THINK THIS IS THE MOST IMPORTANT TIP: Use ripe strawberries that are in season! It will be much more flavorful! The riper the strawberries, the better!
  • After I wash the strawberries, I put them on a paper towel and then pat them dry to absorb as much moisture as possible.
  • Make sure the strawberries are cut into TINY pieces. Otherwise you’ll be biting into large chunks of frozen fruit.
  • I didn’t add any sugar because my strawberries were very ripe and I felt the sugar in the sweetened condensed milk was just right. If your strawberries aren’t that ripe, though, you may want to add a little sugar, about ¼ cup to the heavy cream while you whip it. I would taste the base before freezing it.
  • Before whipping the cream, put a metal bowl in the freezer for about 15 minutes before adding the cream so that it whips faster.
  • You need whipping cream that contains at least 30% fat, otherwise it won’t whip into cream. Heavy whipping cream contains at least 35% fat.
  • Put the can of sweetened condensed milk in the freezer for a few minutes before you start. Alternatively, you could put it in the fridge a day ahead.
  • Store the ice cream in the coldest part of your freezer. I always keep it in the back and I avoid putting it in the freezer door.
  • Let the ice cream sit at room temperature for about 10 minutes before serving to soften it up a bit. 

~Voula 😊

MORE ICE CREAM & FROZEN DESSERT RECIPES

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

 

Let me know how this easy homemade strawberry ice cream turns out for you in the comments below! I’d love to hear from you!

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker

You don’t need a fancy machine to make delicious ice cream at home! This homemade strawberry ice cream is creamy, refreshing and made with fresh strawberries. No eggs or ice cream maker required for this recipe!  
Prep Time20 mins
5 hrs
Total Time5 hrs 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: homemade, strawberry, ice cream, no machine, no ice cream maker, fresh strawberries, egg-free
Servings: 1 1/2 quarts / kilos approximately

Ingredients

For the puree

  • 1 pound / 453 g fresh strawberries, rinsed, hulled, stems removed, finely chopped
  • ¼ cup / 50 g granulated sugar
  • ¼ cup / 60 ml vodka

For the base

  • 2 cups (500 ml) heavy whipping cream
  • 1 pound / 453 g fresh strawberries, rinsed, hulled, stems removed and cut into tiny pieces
  • 1 14-ounce (397 g) can sweetened condensed milk
  • 1 teaspoon vanilla extract 

Instructions

Macerate the strawberries

  • Put the chopped strawberries, sugar and vodka in a small bowl. 
  • Stir everything together and let it sit for an hour or more.

Make the puree

  • Drain the strawberries. (Reserve the vodka syrup to pour over ice cream when it’s done!)
  • Puree the strawberries in a food processor. You could also mash them with a fork, potato masher or pastry blender. Set aside.

Make the base

  • In a large bowl, whip the cream until stiff peaks form.
  • Add the vanilla and sweetened condensed milk and mix until combined.
  • Add the puree to the base and mix well. 

Toss in the add-ins & freeze

  • Fold in the chopped strawberries or any other add-ins, if using.
  • Pour into a freezer-safe container. I use a pyrex pan. Spread evenly on top. 
  • Then cover with plastic wrap and then some foil and freeze for at least 5 hours.
  • For a creamier consistency, take pieces of frozen ice cream and put them in a food processor and pulse until really smooth. Then put it back in the container, cover the surface with plastic wrap again and put it back in the freezer. 
  • This ice cream can be stored in the freezer for about 2 ½ weeks.
  • Enjoy!

Notes

 
  • Use ripe strawberries that are in season for a more flavorful ice cream. The riper the strawberries, the better!
  • After I wash the strawberries, I put them on a paper towel and then pat them dry to absorb as much moisture as possible.
  • Make sure the strawberries are cut into TINY pieces. Otherwise you’ll be biting into large chunks of frozen fruit.
  • I didn’t add any sugar because my strawberries were very ripe and I felt the sugar in the condensed milk was just right. If your strawberries aren’t that ripe, you may want to add a little sugar, about ¼ cup to the heavy cream while you whip it.
  • Before whipping the cream, put a metal bowl in the freezer for about 15 minutes before adding the cream so that it whips faster.
  • You need whipping cream that contains at least 30% fat, otherwise it won’t whip into cream. Heavy whipping cream contains at least 35% fat.
  • Put the can of sweetened condensed milk in the freezer for a few minutes before you start. Alternatively, you could put it in the fridge a day ahead.
  • Store the ice cream in the coldest part of your freezer. I always keep it in the back and I avoid putting it in the freezer door.
  • Let the ice cream sit at room temperature for about 10 minutes before serving to soften it up a bit. 
Credit for macerating the strawberries goes to seriouseats.com!
 
© Pastry Wishes
 
                                                                                                                                                                                   
 

Easy Strawberry Charlotte Cake with Fresh Strawberries

This strawberry Charlotte cake is an easy, light and creamy summer dessert! This simple recipe doesn’t have any eggs or gelatin – instead it uses fresh strawberries, cream and ladyfingers! It’s a delicious, no-bake, show-stopping dessert that is sure to wow any crowd!  

strawberry charlotte cake with fresh strawberries

If you’re looking for an easy, elegant yet stunning no-bake dessert that will impress your guests, this strawberry Charlotte cake is for you!

I absolutely love no-bake desserts because  of their simplicity and there are usually just a handful of ingredients required.

Now that strawberries are in season, I wanted to make a simple strawberry no-bake dessert and decided to make a this amazing strawberry Charlotte cake with fresh strawberries.

What is a Charlotte dessert?

A Charlotte is a type of dessert that uses bread, cake or ladyfingers to line a mold pan and then it’s filled with a custard (usually Bavarian cream) or whipped cream and fresh fruit.

This particular recipe uses store-bought ladyfingers for convenience and a simple filling without eggs.

And even though it looks complicated, it’s really simple to make!

Why you’ll love this strawberry Charlotte:

  • It’s a no-bake dessert.
  • It doesn’t contain eggs or gelatin powder.
  • There are only 6 ingredients!
  • It has fresh strawberries.
  • It is easy to make.
  • It’s a perfect summer dessert.
  • It’s really beautiful!
  • It’s sooo good!

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

Most Strawberry Charlotte recipes include a mousse which is made with gelatin powder or traditional Bavarian cream, which is like a thick custard made with eggs.

This recipe is much simpler and does not have any eggs or gelatin. Instead of eggs and gelatin, I make a thick strawberry filling using cream cheese, which gives a nice tang and pairs so well with strawberries.

strawberry charlotte cake with fresh strawberries

WHAT YOU NEED TO MAKE IT:

Ladyfingers: I use store-bought ones (savoiardi).

Cream: I use heavy whipping cream which helps make it nice and thick.

Strawberries: I use fresh strawberries. Some are made into a sauce for the filling and some are chopped to put on top of the filling.

Cream cheese: The cream cheese gives a nice tang and helps set the dessert.

Sugar: I use both granulated white sugar and powdered sugar.

Vanilla: I use a small amount in the whipped cream.

Springform pan: This recipe is for a large springform pan. The one I use is 10 inches.

FREQUENTLY ASKED QUESTIONS

What does this strawberry Charlotte cake taste like?

I would describe it as a strawberry version of tiramisu. It’s very light and creamy, yet cool and refreshing. It’s not overly sweet, but the combination of cream, cream cheese and fresh strawberries makes the filling perfectly airy.

Can I make this ahead of time?

Yes! This dessert can be made up to 2 days in advance, just make sure it’s refrigerated.

How many servings does this make?

This recipe is for a 10-inch springform pan, which makes about 10-12 servings.

HOW TO MAKE STRAWBERRY CHARLOTTE CAKE WITH FRESH STRAWBERRIES

 

FIRST MAKE THE SYRUP

 

sugar syrup in a saucepan

Mix the sugar and water in a small saucepan and bring to a boil.

Simmer for 2-3 minutes and then take it off the heat and set it aside to cool.

THEN  MAKE THE STRAWBERRY SAUCE

Strawberry Sauce Steps

STEP 1

Cut the strawberries into quarters and put them in a small saucepan. Add the sugar and water and bring to a simmer. Stir to dissolve the sugar. When sugar is dissolved, remove from heat.

STEP 2

Pour into a blender or food processor and blend until smooth.

STEP 3

Pass through a strainer/sieve to remove the seeds.

STEP 4

Pour the sauce into a small bowl and set aside to cool.

THEN MAKE THE FILLING

Strawberry filling Steps1

Strawberry Filling steps2

STEP 1

Beat the heavy cream, powdered sugar and vanilla until stiff peaks form.

STEP 2

In another bowl, beat the cream cheese until it’s softened.

STEP 3

Add the strawberry sauce to the cream cheese and mix until well-combined.

STEPS 4 & 5

Gently fold in the whipped cream with a spatula and mix until combined.

THEN ASSEMBLE THE CAKE

Strawberry Charlotte Assembly Steps

STEP 1

Cut the bottom part of the ladyfingers, about an inch (2.5 cm) so they firmly sit upright in the pan. Save the cut ends. Try to make each one the same size by placing them side by side before you cut them.

STEP 2

Quickly dip them in the cooled syrup and line the sides of the pan with the round sides facing outwards.

STEP 3

Arrange the ladyfingers tightly together all around the pan.

STEP 4

Add the previously cut ends on the bottom.

STEP 5

Fill the bottom layer with more soaked ladyfingers, cutting where necessary so that they fit.

STEP 6

Evenly spread half the filling over the bottom layer of ladyfingers.

STEP 7

Add the chopped strawberries evenly over the filling.

STEP 8

Arrange another layer of soaked ladyfingers over the chopped strawberries.

STEP 9

Add the remaining filling on top and smooth out the surface.

STEP 10

Cover with plastic wrap and refrigerate for at least 4 hours, or even better, overnight.

After that, you can decorate it with whipped cream and sliced strawberries!

a slice of strawberry charlotte cake on a plate

TIPS FOR SUCCESS

  • Dip the ladyfingers in the sugar syrup quickly so that they don’t fall apart or become soggy.
  • Use heavy whipping cream that contains 35% fat or more, otherwise you won’t be able to whip it.
  • I always put a metal bowl in the freezer for about 15 minutes before I start and then when I add the cream to the cold bowl. That way, the cream whips faster.
  • This dessert needs time to set so that it doesn’t fall apart and it’s easier to slice. It needs to be refrigerated for at least 4-5 hours. However, I usually let it in the refrigerator overnight. This will also give the ladyfingers time to soften up.
  • I suggest decorating the dessert right before you’re ready to serve.
  • To get perfect, thin, vertical slices, I cut the strawberries in an egg slicer.
  • Since this dessert has fresh strawberries, I suggest storing it in the refrigerator for no more than 3 or 4 days! Just make sure it’s covered in plastic wrap.

Strawberry Charlotte cake with fresh strawberries

Enjoy!!!🥰

~Voula

Let me know how this easy strawberry Charlotte cake with fresh strawberries turns out for you in the comments below! I’d love to hear from you!

MORE EASY NO-BAKE DESSERTS!

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko

Easy Tiramisu Without Raw Eggs

How to Make Ancient Greek Sesame Bars (Pasteli)

No-bake Banoffee Pie Cups

Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)

Greek Halva Cake (Step-by-step Tutorial + Variations)

Easy Strawberry Charlotte Cake with Fresh Strawberries

This strawberry Charlotte cake is an easy, light and creamy summer dessert! This simple recipe doesn’t have any eggs or gelatin - instead it uses fresh strawberries, cream and ladyfingers! It’s a delicious, no-bake, show-stopping dessert that is sure to wow any crowd!  
Prep Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: no-bake, strawberry cake, charlotte, no gelatin, no eggs ladyfingers'
Servings: 10 -12

Equipment

  • 10-inch springform pan

Ingredients

For the syrup

  • 1 cup (200 g) granulated sugar
  • 1 cup (250 ml) water

For the strawberry sauce

  • 10.8 oz / 300 g (about 18) strawberries, washed, drained & stems removed
  • 2 tablespoons water
  • ¼ cup / 50 g / 1.8 oz sugar

For the filling

  • 21.3 oz / 600 g cream cheese 
  • 7 fl oz / 200 ml heavy whipping cream
  • 1 teaspoon vanilla
  • ½ cup / 60 gr powdered sugar
  • 7.2 oz / 200 g (about 12) strawberries, washed, drained & chopped into small pieces
  • 14 oz / 400 g (48-50) ladyfingers (savoiardi)

For the topping & garnish (optional)

  • 7 fl oz / 200 ml heavy whipping cream
  • ¼ cup (28 g / 1 oz) powdered sugar 
  • 1 teaspoon vanilla
  • 3-4 strawberries, washed, drained & sliced

Instructions

  • Line the bottom of the pan with parchment paper. Set aside.

Make the syrup

  • Mix the sugar and water in a small saucepan and bring to a boil.  
  • Simmer for 2-3 minutes and then take it off the heat and set it aside to cool.

Make the strawberry sauce

  • Cut the strawberries into quarters and put them in a small saucepan. Add the sugar and water and bring to a simmer. Stir to dissolve the sugar. When sugar is dissolved, remove from heat.
  • Pour into a blender or food processor and blend until smooth. 
  • Pass through a strainer/sieve to remove the seeds.
  • Pour the sauce into a small bowl and set it aside to cool.

Make the filling

  • Beat the heavy cream, powdered sugar and vanilla until stiff peaks form. 
  • In another bowl, beat the cream cheese until it’s softened.
  • Add the strawberry sauce to the cream cheese and mix until well-combined.
  • Gently fold in the whipped cream with a spatula and mix until combined.

Assemble the cake

  • Cut the bottom part of the ladyfingers, about an inch (2.5 cm) so they firmly sit upright in the pan. Save the cut ends. Try to make each one the same size by placing them side by side before you cut them.
  • Quickly dip them in the cooled syrup and line the sides of the pan with the round sides facing outwards.
  • Arrange the ladyfingers tightly together all around the pan.
  • Add the previously cut ends on the bottom.
  • Fill the bottom layer with more soaked ladyfingers, cutting where necessary so that they fit.
  • Evenly spread half the filling over the bottom layer of ladyfingers.
  • Add the chopped strawberries evenly over the filling.
  • Arrange another layer of soaked ladyfingers over the chopped strawberries.
  • Add the remaining filling on top and smooth out the surface.
  • Cover with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. 

Make the topping & garnish (optional)

  • Beat the heavy cream, powdered sugar and vanilla until stiff peaks form. 
  • Pipe or spread it evenly on the cake.
  • Garnish with sliced strawberries.
  • When ready to serve, unlatch the springform pan and remove the outer ring.
  • Slice and enjoy!
  • Cover with plastic wrap and refrigerate any leftovers.

Notes

  • Dip the ladyfingers in the sugar syrup quickly so that they don’t fall apart or become soggy. 
  • Use heavy whipping cream that contains 35% fat or more, otherwise you won’t be able to whip it. 
  • I always put a metal bowl in the freezer for about 15 minutes before I start and then when I add the cream to the cold bowl. That way, the cream whips faster.
  • This dessert needs time to set so that it doesn’t fall apart and it’s easier to slice. It needs to be refrigerated for at least 4-5 hours. However, I usually let it in the refrigerator overnight. This will also give the ladyfingers time to soften up.
  • I suggest decorating the dessert right before you’re ready to serve. 
  • Since this dessert has fresh strawberries, I suggest storing it in the refrigerator for no more than 3 or 4 days! Just make sure it’s covered in plastic wrap.
© Pastry Wishes

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface

This mousse is so good! It looks fancy, like it would be really complicated to make, but it really isn’t – looks can be so deceiving at times!

This mousse is creamy, decadent and rich in chocolate!

WHAT MAKES THIS RECIPE STAND OUT:

You can make it in less than 20 minutes!

It’s vegan, so there are no eggs or cream.

This recipe doesn’t have any unusual ingredients that are often included in vegan desserts! No tofu, no aquafaba (water used in cooking chickpeas!), no avocado, no gelatin – no fuss! Just 2 simple ingredients are all you need! 

It’s low in sugar, making it a lot healthier than your average mousse.

It looks pretty when piped into glass dishes and would be great for dinner parties!

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

WHAT YOU’LL NEED:

Couverture chocolate:  This is a high-quality chocolate, perfect for melting and baking. You need one with a high percentage of cocoa butter, at least 70%. The one I use is 72% and I really think this high amount of cocoa butter helps to make the mousse thick. It also has a much richer flavor. 

Coconut milk: Coconut milk is usually my go-to whenever I want  to replace heavy cream for a lighter dessert. For this recipe, you do not taste the coconut at all! It just blends well with the couverture chocolate – a real dream to work with!

WHAT COCONUT MILK TO USE

Make sure the coconut milk you are using is NOT in a carton.

The coconut milk that’s in a carton won’t work for this recipe. It isn’t the same as the one in the can – it’s much too watery. You need canned coconut milk, just make sure it’s unsweetened.

I experimented with 2 different kinds of coconut milk: light and full fat. I didn’t really see much of a difference, despite the fact that the regular coconut milk is thicker than the lighter one.

WHAT CHOCOLATE TO USE

I tested this recipe with 2 different kinds of couverture chocolate: one with 54% cocoa butter and one with 72% cocoa butter. The 54%  made the dessert much creamier and more like a pudding rather than a mousse, but it thickened in the fridge after a few hours.  However, with the 72% , the texture was perfect and it was much thicker! So definitely use chocolate that has at least 70% cocoa butter. 

two ingredient chocolate mousse in a glass with a spoon on top on a dark surface

FREQUENTLY ASKED QUESTIONS

How do you store this mousse?

I cover it with plastic wrap and keep it in the refrigerator. 

How long does it last?

This dessert lasts for about 4 days in the refrigerator.

HOW TO MAKE THIS TWO INGREDIENT  MOUSSE

I think this is the easiest recipe on the blog! Seriously, it only takes 2 simple steps and a few minutes!

STEP 1

Put the can of coconut milk in the freezer for 10 minutes. 

STEP 2

Take it out of the freezer, pour it into a bowl and beat it for 1 minute. 

Add the melted chocolate and beat for exactly 2 minutes.

That’s it! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

Top Tip

You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water – that way I know I won’t risk scorching it.

TIPS FOR SUCCESS

This fluffy vegan mousse is practically foolproof! 

You really need couverture chocolate with a high cocoa ratio for best results. It’s really smooth and perfect for this recipe and creates the right texture. However, if you can’t get it, use dark chocolate, instead.

VARIATIONS, ADD-INS & TOPPINGS

  • Add a shot of your favorite alcohol! I think mint liquor would be nice!
  • Top with your favorite nuts or fruit. I love topping it with chocolate shavings or ground Oreo cookies!
  • Go totally overboard and drizzle some chocolate syrup over it!

MORE NO-BAKE VEGAN RECIPES

Chocolate Pomegranate Bark

Easy Vegan Chocolate Truffles

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko 

Let me know how this easy fluffy vegan mousse turns out for you in the comments below! I’d love to hear from you!

 

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background
Print Recipe
5 from 2 votes

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, coconut milk mousse, dark chocolate, two ingredient, vegan mousse
Servings: 4 REALLY generous servings or 6 average

Ingredients

  • 1 can full fat coconut milk (400 ml / 13.5 fl oz)
  • 8.8 oz (250 g) dark chocolate (or couverture chocolate), at least 70%, melted*
  • chocolate shavings (optional)

Instructions

  • Put the can of coconut milk in the freezer for 10 minutes.
  • Take it out of the freezer, pour it into a bowl and beat it for 1 minute.
  • Add the melted chocolate and beat for EXACTLY 2 minutes.
  • Divide the mousse into serving bowls or glasses or use a piping bag to do so.
  • Serve with chocoalte shavings, if using.
  • Enjoy!

Notes

*You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water - that way I know I won’t risk scorching it.
Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.
© Pastry Wishes

10 Easy No-bake Desserts (+ Tips)

Satisfy your craving for dessert and give your oven a break, too! These simple, no-bake desserts are sure to be a hit with any crowd!

a collage of six photos of easy no bake desserts

Everyone needs a few go-to recipes for no-bake desserts! With just a few ingredients, you can make delicious, sweet, no-bake desserts in no time! 

Why you will absolutely love these no-bake desserts:

They are recipes that work!

They are seriously simple to make.

No decorating skills needed!

They taste amazing! 

So forget the oven and enjoy these no-fuss, no-bake desserts!

10 Easy No-bake Desserts

CHOCOLATE

Who doesn’t love chocolate?!?! You don’t need to be a pastry chef to whip up these delicious chocolaty, decadent desserts! 

1 Cheater’s Chocolate Mousse

two glasses filled with Chocolate Mousse and some bars of chocolate on a blue surface

If you’re looking for an impressive, quick and easy dessert for a dinner party, this chocolate mousse will blow your mind! It’s much simpler to make than traditional mousse and there are no raw eggs, either! This recipe also includes easy chocolate garnishes, too.

GET THE RECIPE HERE

2 Chocolate Pomegranate Bark

chocolate pomegranate bark broken into pieces

Chocolate Pomegranate Bark is one of those treats that is so versatile! It’s great for gifting, it looks gorgeous, and tastes delicious, too! What I like the most about it is that it freezes really well! Whenever I get that craving, I just pop it out of the freezer (because I always have a stash in the freezer 😉)! No need to thaw it, either!

GET THE RECIPE HERE

3 Easy Vegan Truffles

vegan chocolate truffles in a glass bowl on a white counter with a white kitchen towel in background

These delicious, 3-ingredient truffles are much lighter and healthier than traditional ones, as there is no heavy cream. If you’re looking for chocolate truffles that are super simple to make that don’t skimp on taste or rich chocolate flavor, look no further! They’re so luscious!

GET THE RECIPE HERE

 

GREEK

These no-bake Greek desserts may not be as popular as traditional Greek baked desserts, like Baklava Rolls, but they’re just as delicious! They’re simple and include step-by-step picture tutorials!

4 Greek Halva Cake

greek halva cake on a silver platter with honey drizzling on top

Halva is a dessert made with semolina flour and honey syrup. There are different versions of it in the Middle East, Eastern Europe and the Balkans. Greek Halva is quite unique as there are three different kinds in Greece today. This no-bake version is a popular dessert that’s easy to make at home.

GET THE RECIPE HERE

5 Rizogalo – Greek Rice Pudding

two bowls of Rizogalo Greek Rice Pudding with cinnamon sticks and ground cinnamon on top

Rizogalo is a creamy, mildly spiced Greek rice pudding that’s not too thick or overly sweet. Unlike a traditional custard, Rizogalo doesn’t have any eggs or cream, making it considerably light. This recipe has a vegan option, too. 

GET THE RECIPE HERE

6 Easy Egg-free Chocolate Salami – Greek Kormo/Mosaiko 

chocolate salami sliced and wrapped in kitchen twine

No, there isn’t any salami in this dessert! This is a very popular no-bake dessert in Greece that looks like salami! It’s an egg-free dessert (and vegan) made of chocolate, cookies, and nuts. Not only is it easy to make, but it would also make a nice food gift!

GET THE RECIPE HERE

FROZEN

Frozen desserts are simple and convenient and a great way to beat the heat! 

7 Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

no churn vanilla ice cream on two cones inside a glass with ice cream cones in the background

This recipe is practically foolproof and my secret ingredient really takes it up a notch! You definitely need to try this no-churn vanilla ice cream!

GET THE RECIPE HERE

8 Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

 

strawberry mint sorbet in two glasses with a bowl of strawberries in the background

This refreshing strawberry mint sorbet is sweet and slightly tangy. This recipe is much easier to make than the traditional, classic sorbet as it doesn’t have any simple syrup. It’s a really healthy summer snack the whole family will love! It’s also refined sugar free and includes a vegan option!

GET THE RECIPE HERE

PAN/LAYERED DESSERTS

 

Pan/Layered desserts are really convenient, especially when you want to make something impressive without spending a lot of time decorating. Both of these no-bake desserts use ladyfingers and don’t require any special decorating skills!

9 Easy Tiramisu Without Raw Eggs

tiramisu without raw eggs on a plate on a white countertop with a pan of tiramisu in the background

This tiramisu is made without raw eggs, unlike the traditional Italian dessert. It would make a really nice after-dinner dessert as it’s very light and creamy, yet not too boozy! I also have a kid-friendly, non-alcoholic option, too!

GET THE RECIPE HERE

10 Easy Coconut Lush Dessert

 

a slice of coconut Lush on a plate placed on burlap with a pan in the background

This creamy dessert is for all the coconut lovers out there! It’s a delicious dessert that’s easy to make from scratch, with a luscious homemade coconut pudding! A simple, crowd-pleasing dessert!  

GET THE RECIPE HERE

I really hope these no-bake desserts have inspired the baker in you! They are great for parties or get-togethers! Which ones made you drool the most? I’d love to know in the comments below!

~Voula

 

Decadent Hot Chocolate Soup With Caramel Brioche Croutons

This creamy, luscious hot chocolate soup is delicious! It’s quick, easy, ultra-rich and served with caramel brioche croutons! It’s perfect for Valentine’s Day or any day! 

a bowl of chocolate soup with a hand holding a spoon in it and a red rose and red satin tablecloth in the background

Have you ever had chocolate soup?? If not, let me introduce you to my new chocolate fix and your new best friend!

This soup is a cross between rich hot chocolate, thick warm pudding and chocolate fondue! What better way to celebrate Valentine’s Day than with this mind-blowing dessert!

I have to tell you, though, this is NOT a light and airy dessert, that’s why I serve it in really small bowls! 

It’s quite rich and definitely NOT for the weak, but it is sooooo good! 

FREQUENTLY ASKED QUESTIONS

What’s in this chocolate soup?

This recipe only has a handful of ingredients: dark chocolate, cream, milk, alcohol, and cinnamon. 

Can I tweak or adapt this recipe?

Sure! I added two different kinds of alcohol and some cinnamon, which give it a really nice delicate flavor. Of course, you can add your favorite alcohol (like mint liquor or ouzo) or omit it altogether! 

How do you serve it?

This soup is best served warm, so I’d make it about half an hour before serving it. Fresh fruit is divine with this! You could put some fruit on a skewer for dipping in the soup! Or you could top it with whipped cream or ice cream! 

 

two bowls of chocolate soup with a skewer of fruit on top

What you need to make it:

Good quality dark chocolate: I use 72% dark couverture chocolate for a richer flavor.

Milk: I use low-fat, but you can use regular milk.

Heavy cream: I added this to thicken the soup so I wouldn’t have to add any flour, cornstarch, or eggs. It really gives it a beautiful, silky creaminess to it, too!

Cinnamon: I use a cinnamon stick, which really boosted the overall flavor. I think cinnamon pairs really well with all the other flavors and it’s very subtle.

Alcohol: I use Kahlúa and whiskey, but you could use your favorite alcohol.

 

For the caramel Brioche Croutons you need:

Brioche: You only need a few slices of brioche bread.

Sugar & water: To make the caramel, you need a small amount of sugar and water.

two bowls of chocolate soup with a spoon in each bowl surrounded by rose petals and a porcelain jug dripping with soup and a red satin tablecloth and a red rose in the background

 

HOW TO MAKE CARAMEL BRIOCHE CROUTONS

caramel brioche croutons steps, step 1 whisk butter, sugar and water over medium heat until sugar dissolves, step 2 boil until sugar turns medium amber color, step 3 add brioche cubes and stir quickly then spread onto a baking sheet and separate them using two forks so they’re not touching

HOW TO MAKE DECADENT HOT CHOCOLATE SOUP

hot chocolate soup step one with milk, cream, alcocohol and cinnamon stick simmering in a saucepan and step two remove cinnamon stick and add chocolate and whisk until smooth

VARIATIONS & ADD-INS

There are so many ways you can play around with this recipe! Here are just a few ideas for variations and add-ins:

  • Nuts and pomegranate seeds would go great with this soup! They would also offer a nice crunch!
  • You could add some orange zest to the soup!
  • I think coffee would be great with this soup, too!
  • I used a combination of Kahlúa and whisky! Another nice blend is Cointreau or Grand Marnier! Or if you like mint, you could add mint liquor, like Crème de menthe!

TIPS FOR SUCCESS

  • You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
  • This is a very rich dessert, so I suggest you serve it in very small bowls, but of course, you could

IDEAS FOR LEFTOVER CARAMEL BRIOCHE CROUTONS

Sometimes I don’t always use all the croutons with this soup, so I like to save them for later.

Here are a few ideas for leftover caramel croutons:

  • You could top your favorite ice cream with them.
  • You could put them on top of hot chocolate, instead of marshmallows.
  • You could add them over Greek yogurt.
  • You could nibble them on their own as a sweet snack (yes, I have actually done that!).

MORE CHOCOLATE RECIPES

Classic Homemade Brownies From Scratch

Classic Chocolate Cupcakes (No Mixer)

Ultimate Chocolate Chunk Cookies (+ Secret Ingredient)

Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)

Chocolate Pomegranate Bark

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Easy Homemade Chocolate Syrup (Without Corn Syrup)

Easy Vegan Fudge Brownies

Sugar Free Whole Wheat Chocolate Cupcakes

 

For another AMAZING chocolate recipe, check out Tasy Oven’s Crockpot Hot Chocolate! Simple and delicious!

Let me know how this decadent hot chocolate soup with caramel brioche croutons turns out for you in the comments below! I’d love to hear from you!

Decadent Hot Chocolate Soup With Caramel Brioche Croutons

This creamy, luscious hot chocolate soup is delicious! It’s quick, easy, ultra-rich and served with caramel brioche croutons! It’s perfect for Valentine’s Day or any day! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Greek
Keyword: hot chocolate, soup, caramel brioche croutons, easy
Servings: 2 -3

Ingredients

For the Caramel Brioche Croutons

  • 3 tablespoons butter
  • ½ cup (100 g / 3.5 oz) sugar
  • ¼ cup (60 ml / 2 fl oz) water
  • 2-3 slices brioche bread, cubed

For the Soup

  • ¾ cup (200 ml / 7 fl oz) milk
  • ½ cup + 1 tablespoon (150 ml / 5 fl oz) heavy cream
  • 1 cinnamon stick
  • 2 tablespoons Kahlua
  • 2 tablespoons bourbon or whiskey
  • 7 oz / 200 g dark chocolate (I use 72% couverture chocolate), finely chopped

Instructions

Make the Caramel Brioche Croutons

  • Line a baking sheet with parchment paper. Set aside.
  • In a medium saucepan over medium heat, combine the butter, sugar and water. Whisk until the sugar dissolves, about 2 minutes.
  • Allow the sugar mixture to boil until it turns a medium amber color, about 4 minutes.
  • Remove the saucepan from the heat and add the brioche cubes, a handful at a time and stir to coat evenly.
  • Transfer to the lined baking sheet and quickly spread the croutons. Use 2 forks to separate them so they're not touching. Set aside to cool.

Make the Soup

  • In a medium saucepan, add the milk, cream, alcohol and cinnamon stick and simmer over medium-low heat for about 20 minutes.
  • Discard the cinnamon stick and quickly stir in the chopped chocolate. Whisk until smooth. If you want a thinner consistency, add 1-2 tablespoons of milk.
  • Serve immediately.
  • Enjoy!

Notes

  • This soup can be stored in the refrigerator for about 4 days.
  • You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
caramel brioche croutons adapted from: https://www.marthastewart.com/345424/ice-cream-with-caramel-brioche 
 
© Pastry Wishes

 

Easy Tiramisu Without Raw Eggs

This delicious, no-bake Italian dessert includes pillowy ladyfingers lightly soaked in coffee and coffee liqueur, then spread with a heavenly mascarpone cream and topped with cocoa powder. This easy version is as luscious as traditional tiramisu, but without raw eggs! A non-alcoholic option is also included. 

tiramisu without raw eggs

If you’re looking for an easy, no-bake dessert, you will love this tiramisu! I guarantee that everyone will be asking you for the recipe!

I absolutely LOVE tiramisu! It is definitely one of my family’s favorites and one I get asked to make often!

As much as I love it, I do not want to eat any raw eggs!  So, I’ve been making this eggless version for years, instead, and it’s delicious!

Why you will love this recipe!

  • It’s INCREDIBLY easy to make and it’s a recipe that works!
  • There are only 8 ingredients!
  • You don’t need any fancy equipment, just a hand mixer!
  • There are no raw eggs, unlike traditional tiramisu!
  • It’s a no-bake dessert!  You just mix, assemble and refrigerate!It’s a perfect make-ahead dessert!
  • It’s a wonderful after-dinner dessert! It’s very light, creamy and airy, but not heavy or too boozy – just perfect for a dinner party!
  • You can omit the alcohol all together if you want, or  play around with different kinds of coffee. You could even add decaffeinated coffee, instead!

tiramisu without raw eggs

FREQUENTLY ASKED QUESTIONS

What is tiramisu?

Tiramisu is a popular Italian dessert. It’s made with ladyfingers dipped in coffee that’s been mixed with coffee liqueur and layered with a creamy mascarpone cheese mixture. It’s then topped with cocoa powder.

What are ladyfingers?

Ladyfingers are crispy long or oval-shaped sponge cookies. My favorite are the Italian Savoiardi cookies.

What is mascarpone cheese?

Mascarpone cheese is a thick, Italian cheese made from cream. It is similar to cream cheese. It’s used in both sweet and savory dishes.

Can I use cream cheese instead of mascarpone?

You could substitute the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons Greek yogurt.

The mascarpone is more subtle in flavor than the cream cheese. I think cream cheese gives it a nice tang and it’s definitely a flavor I’m more used to compared to the mascarpone. So, there is a slight difference between the two types of cheeses, but overall, I think they can be used interchangeably for this recipe.

Can I substitute the coffee liqueur?

Sure! You could use Amaretto, cognac or brandy. I have tried them all! My favorite, though, is Kahlúa – I absolutely love the combination of rum, sugar and coffee!

Can I make this without any coffee or alcohol?

Yes! For a non-boozy, kid-friendly alternative, just replace the coffee and alcohol with hot chocolate or plain milk! 

Can I make this ahead of time?

Yes! This is the perfect dessert to make ahead because it needs to be refrigerated for a few hours. Personally, I think this dessert tastes even better overnight because the the flavors have time to develop and the ladyfingers soften up. 

Can this tiramisu be frozen?

Oh, yes! I freeze individual slices. In the summer when it’s frozen, it’s almost like a semifreddo dessert!

What can I serve with this?

COFFEE!!!! It is amazing with tiramisu!  I also think bananas and chocolate covered nuts would be nice!

Here’s what you’ll need to make it:

heavy whipping cream

mascarpone cheese (or cream cheese)

sugar

vanilla

ladyfingers (savoiardi)

strong brewed black coffee

Coffee liqueur (I use Kahlúa). If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.

unsweetened cocoa powder (for dusting)

HOW TO MAKE TIRAMISU WITHOUT RAW EGGS

tiramisu without raw eggs steps 1-4

tiramisu without raw eggs steps 5-8

A NOTE ABOUT PAN SIZES

Your pan size will determine how many ladyfingers you’ll need.

As you can see in the pictures above, my pan fit 24 ladyfingers (12 in each layer) and  the pan is about 9 x 6.5 inch (23 x 16.5 cm). If your pan is smaller, you won’t need as many ladyfingers and if it’s larger, you’ll need more.

If you want to make this for a larger pan, like one that’s 9 x 13 inches (23 X 33 cm), you can easily double this recipe.

MORE VARIATIONS

  • You can get fancy and make this recipe in individual dessert glasses or even make it in a big trifle bowl!
  • After spreading the first layer, add some grated chocolate on top for added texture and for more chocolate!
  • Replace the Kahlúa (coffee liqueur) with Creme de menthe (mint liqueur) for a minty twist.

TIPS FOR SUCCESS

  • When you dip the ladyfingers in the coffee mixture, make sure you do it very quickly so that they don’t fall apart or become too soggy. You could place them on a kitchen towel to absorb any excess liquid before placing them in the pan for a lighter flavor.
  • You need to use cream with a high fat content to get a bigger volume of whipped cream. Use a  cream that contains 35% fat or more.
  • The whipping cream needs to be really cold. What I always do is put a metal bowl in the freezer for about 15 minutes before I start and then when I add the cream to the cold bowl, it whips faster.
  • Some people dust the top with cocoa powder right before serving, but I always dust it as soon as I assemble the dessert and then refrigerate for a few hours. This creates a nice, dark dense layer of cocoa on top, which I love!
  • I suggest making this dessert a day in advance. It really needs time to set – at least 3 hours, but overnight is even better as this allows all the flavors to develop. Just keep it in the fridge until you’re ready to serve.
  • It can be stored in the refrigerator for up to 4 days, but I promise you it will not last that long!

tiramisu without raw eggs

MORE EASY NO-BAKE DESSERTS!

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko

How to Make Ancient Greek Sesame Bars (Pasteli)

No-bake Banoffee Pie Cups

Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)

Greek Halva Cake (Step-by-step Tutorial + Variations)

Let me know how this Easy Tiramisu without Raw Eggs turns out for you in the comments below! I’d love to hear from you!

~Voula

Easy Tiramisu Without Raw Eggs

This delicious, no-bake Italian dessert includes pillowy ladyfingers lightly soaked in coffee and coffee liqueur, then spread with a heavenly mascarpone cream and topped with cocoa powder. This easy version is as luscious as traditional tiramisu, but without raw eggs! A non-alcoholic option is also included. 
Prep Time10 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Italian, tiramisu, no raw eggs, no-bake, coffee, liqueur, mascarpone, easy
Servings: 6 approximately

Equipment

  • a 9 x 6.5 inch (23 x 16.5 cm) or 10 x 7.5 inch (25.4x 19 cm) pan

Ingredients

  • 1 cup strong brewed black coffee at room temperature
  • 3 tablespoons coffee liqueur (I use Kahlúa)*
  • 1 cup (250ml / 8.5 fl oz) heavy whipping cream
  • ¾ cup (150g / 5 ¼ oz) sugar
  • 1 cup (250g / 8.8 oz) mascarpone cheese (see substitute idea below)
  • 1 teaspoon vanilla
  • 24 ladyfingers (savoiardi) (7 oz / 200 g) 
  • unsweetened cocoa powder for dusting

Instructions

  • Mix the coffee with 2 tablespoons of the coffee liqueur.
  • Quickly dunk the ladyfingers in the coffee mixture and place in the pan.** I fit about 12 cookies in each layer. Don’t soak the ladyfingers too long, though, otherwise they’ll fall apart.
  • Beat the whipping cream, sugar, vanilla, and 1 tablespoon of the coffee liqueur until stiff peaks form, about 5 minutes.
  • Add the mascarpone cheese and mix until combined. Don’t overmix.
  • Spread half of the mascarpone mixture on top of the first layer of ladyfingers.
  • Repeat the process with the second layer of ladyfingers and spread the remaining mascarpone mixture on top.
  • Dust the top with cocoa powder.
  • Refrigerate for at least 3-4 hours or overnight (the flavors really develop when left overnight). It can be covered and stored in the refrigerator for up to 4 days.
  • Enjoy!

Notes

*If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.
**For a lighter flavor, place the soaked ladyfingers on a paper towel for a few minutes before placing them in the pan. 
MASCARPONE CHEESE SUBSTITUTE
Replace the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons of Greek yogurt.
FOR A KID-FRIENDLY TIRAMISU
For a non-boozy, kid-friendly alternative, replace the coffee and Kahlúa with hot chocolate or just milk and omit the alcohol from the mascarpone mixture.
TO FREEZE 
Place individual Tiramisu slices in a freezer-safe container. They can be frozen for up to 2 months.
© Pastry Wishes
Adapted from: https://hip2save.com/recipes/easy-10-minute-tiramisu-no-bake-dessert/ 

 

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!

chocolate pomegranate bark broken into pieces

I really love making this bark around Christmas. There are so many things you can do with it! It’s a nice little snack, but it also looks great on a holiday platter, too!

It has an amazing combination of flavors: dark chocolate + pomegranate! Dark chocolate goes so well with pomegranate!  If you haven’t tried it before, you really should! It’s amazing!

What does this chocolate Pomegranate bark taste like?

This bark has a crunchy texture, but the best part is when you bite into the pomegranate seeds! The contrast between the crunchy chocolate and the juicy pomegranate seeds is incredible! It just melts in your mouth! The pistachios give a nice salty undertone!

This Pomegranate Bark is

SO simple to make.

made with only 3 ingredients.

a no-bake dessert.

ready in less than an hour.

colorful and festive with ruby red pomegranate seeds and green pistachios.

low in sugar!

vegan friendly!

an ideal homemade gift!

absolutely delicious!

chocolate pomegrante pistachio bark pieces stacked in a pile

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

You can use your favorite kind of chocolate, milk, dark, or white! The only thing I would avoid is using chocolate chips because they’re not really ideal for melting. Use high quality chocolate bars, like bittersweet chocolate. For this recipe, I use couverture chocolate.

What kind of mix-ins and toppings can I use?

The options are endless! You can get really creative! Here are a few ideas:

Dried fruit will not only add sweetness, of course, but it will also add a nice, chewy texture. You could try raisins, chopped mango, or figs.

Nuts and seeds always go great with chocolate. I personally love pistachios, walnuts, almonds and sesame seeds. Caramelized nuts would be great, too! Nuts and seeds also add a nice crunch.

Other add-ins you could try are sea salt, crushed candy canes or pretzels, mini marshmallows, or shredded coconut.

White chocolate can be used to make gorgeous designs. Add some melted white chocolate on top and swirl it around with a knife or a toothpick to create beautiful patterns.

How do I store this pomegranate bark?

I always store it in an airtight container in the refrigerator for up to a week because of the fresh pomegranate seeds that are in it. Other mix-ins that are dried and don’t contain fresh fruit can be stored in an airtight container at room temperature.

Can I freeze this pomegranate bark?

YES!!! After I break the bark up into pieces, I always wrap each piece in plastic wrap. Then I put all the pieces in a larger freezer bag or container and freeze.

TOP TIP

This bark can also be frozen for a couple of months. You don’t even need to thaw it! It’s absolutely DELICIOUS frozen! Just pop a piece out of the freezer whenever you get a craving! It’s definitely a healthier way to get your chocolate fix!

HOW TO MAKE CHOCOLATE POMEGRANATE BARK

First you melt the chocolate.

Then you spread it on a sheet of parchment paper. I like my bark thin (about ¼ inch), but you could make it thicker by not filling the entire sheet of parchment paper.

Then just add the pomegranate seeds and the pistachios.

I press them into the warm chocolate so that they don’t fall off when the chocolate sets.

pressing pomegranate seeds and pistachios into melted chocolate

After that you chill it for half an hour and then break it into pieces.

TIPS FOR SUCCESS

  • Have all your add-ins and toppings ready before starting because the chocolate hardens fast.
  • Drain the pomegranate seeds on a paper towel and then blot them dry with another paper towel as much as possible. Doing this before adding it to the chocolate will prevent the chocolate from seizing (becoming clumpy, like thick paste).
  • If you’re using any dried or candied fruit, use your fingers to break any clumps before adding it to the chocolate.
  • Press your toppings firmly into the warm, melted chocolate. This will prevent them from falling off.
  • Chilling the bark before cutting it helps to set chocolate. That way it’ll be easier to cut into pieces.
  • I suggest breaking or cutting the bark immediately after it’s been chilled. You can use a knife or just snap it using your hands. It’ll be easier to do so once it comes out of the fridge.

GIFT IDEAS

You can really get creative when gifting this dark chocolate bark! Here are a few ideas:

Bags

I like putting this bark in cellophane bags and then tying them up with a cute ribbon. You could also put them in small gift bags.

Boxes

Boxes are really festive, especially the vintage tin ones! All you need is some parchment paper to line inside the box before adding the bark. Paper boxes are also cute as they come in a variety of shapes and sizes.

Mugs

You could fill some holiday mugs with the bark, and then wrap it with cellophane! Coffee lovers would appreciate it, too, as this chocolate pomegranate bark is AMAZING with coffee!

Plates

Small wooden or antique plates would be a nice, classy way to give someone this chocolate bark. Just wrap some cellophane around it and add a cute ribbon!

chocolate pomegranate bark in antique plate

MORE POMEGRANATE & HOLIDAY RECIPES!

Let me know how this Chocolate Pomegranate Bark turns out for you in the comments below! I’d love to hear from you!

~Voula

chocolate pomegranate bark broken into pieces
Print Recipe
5 from 8 votes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, pomegranate, bark, edible gift, Christmas, festive, vegan, low sugar, easy, no bake dessert
Servings: 15 pieces (approximately)

Ingredients

  • 8.8 oz / 250 g bittersweet chocolate (I use couverture), chopped
  • 1 cup fresh pomegranate seeds, (from 1 large pomegranate) 
  • ¾ cup (2.6 oz / 75 g) pistachio nuts

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Melt the chocolate either in a heat-proof bowl over a pot of just simmering water, or in the microwave in 10 second increments.
  • Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick (or thicker, if you like).
  • Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.
  • Put it in the refrigerator for about 30 minutes to set.
  • Break the bark into pieces with your hands or cut it with a knife.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

This Chocolate Pomegranate Bark is absolutely DELICIOUS frozen! You don’t even need to thaw it! Just wrap each piece in plastic wrap and put in a larger freezer bag or container. It can be frozen for a couple of months. 
© Pastry Wishes

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Chocolate and salami together? Well, there’s no actual salami in this recipe, it just looks like salami! It’s a delicious combination of chocolate, cookies, and nuts! It’s so easy to whip up and it would also make a nice gift!

chocolate salami covered in powdered sugar and cut with two slices

I often make chocolate salami at different times during the year and it’s a great accompaniment for coffee or on its own. It’s an easy, egg-free no-bake dessert made with crushed cookies, chocolate and nuts.

There are lots of different versions of chocolate salami all around the world. It’s very popular here in Greece, too. It’s called kor-MOS, which means a tree log. It’s also called mo-sa-ee-KO, which means mosaic, because of the design inside.

What I love most about this recipe:

You only need a few ingredients.

It’s super simple to make.

It’s adaptable.

It’s a no-bake dessert.

It’s egg-free.

It lasts for up to 2 weeks in the fridge or 2 months in the freezer.

There’s a vegan option.

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

I use couverture chocolate, which is just perfect for baking. I think it produces the best texture and flavor for this recipe. You could use good quality bittersweet chocolate, too.

What kind of cookies can I use?

You can use your favorite plain cookies, like vanilla wafers, graham crackers or tea biscuits. If you don’t use plain cookies, you won’t get the same “salami” look inside.

How do you store chocolate salami?

You can store this chocolate salami in the refrigerator or the freezer. I like to have some in the freezer for unexpected guests.

To freeze, wrap it well in plastic wrap and then put it in a freezer bag or freezer-safe container. Then slice it and allow it to soften up a bit at room temperature. Or, you can put it in the refrigerator a day before to thaw.

How long does chocolate salami last?

Chocolate salami keeps really well in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Just make sure it’s in an airtight container.

chocolate salami sliced and wrapped in kitchen twine

ADD-INS & ADAPTATIONS

  • There are lots of different things you could add, although I don’t usually go overboard with a lot of add-ins, because I want more of a chocolate flavor. Pistachio nuts adds some color and a savory touch. You could also add caramelized nuts or even crushed pretzels. Dried fruit, like cranberries, raisins would be nice, too. Feel free to add whatever you like – this recipe is very adaptable!
  • Instead of cognac or brandy, you could use whiskey, or rum. The touch of alcohol really brings out the overall flavor, but you could omit it if you don’t drink alcohol.

VEGAN OPTION

For a vegan option, just replace the butter with vegan butter or margarine and the milk with a non-dairy vegan milk alternative.

HOW TO MAKE EASY EGG-FREE CHOCOLATE SALAMI – GREEK KORMOS/MOSAIKOhow to make chocolate salami in six steps

TIPS FOR SUCCESS

  • Most recipes require placing the salami in the refrigerator for hours (or even overnight) to firm up and harden, but I found that freezing it is MUCH faster.
  • When the salami has set, it’s usually flat on the bottom. Some people don’t mind this, but I like making a perfectly round log shape, especially if I’m going to give it as a gift. To do this, I simply re-roll it after it has set and then put it in the fridge for a few minutes before removing the plastic wrap and rubbing it with powdered sugar.
  • Make sure it’s stored in an airtight container so it doesn’t absorb other smells in the fridge or freezer.

MORE NO-BAKE DESSERTS!

Let me know how this Easy Egg-free Chocolate Salami turns out for you in the comments below! I’d love to hear from you!

 

chocolate salami sliced and wrapped in kitchen twine
Print Recipe
5 from 2 votes

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Chocolate and salami together? Well, there’s no actual salami in this recipe, it just looks like salami! It’s a delicious combination of chocolate, cookies, and nuts! It’s so easy to whip up and it would also make a nice gift!
Prep Time5 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, egg-free, vegan option
Servings: 10 -12

Ingredients

  • 8.8 oz / 250 g bittersweet/semi-sweet chocolate, chopped (I use couverture chocolate)
  • ½ cup (113 g) unsalted butter
  • 7 oz / 200 g plain vanilla cookies, coursely crushed
  • 2 tablespoons milk
  • 2 oz / 56 g walnuts, coarsely chopped
  • 2 tablespoons cognac/brandy (optional)
  • a pinch of salt
  • powdered sugar (for the coating)

Instructions

  • Melt the chocolate and butter together in a bowl over a pot of just simmering water. Stir until they've melted.
  • Add all the remaining ingredients except for the powdered sugar. Mix until well combined.
  • Spread the mixture onto a sheet of plastic wrap and shape into a log. Fold the plastic wrap over and shape like candy by rolling it back and forth a few times. Tie the ends.
  • Put it in the freezer for an hour to firm up. When it sets, the bottom is slightly flat. Take it out of the freezer and roll it again to make it all round.
  • Remove the plastic wrap and rub it with the powdered sugar. For an authentic salami look, wrap it with kitchen twine.
  • Enjoy!

Notes

You can store this chocolate salami in the refrigerator for up to 2 weeks or the freezer for up to 2 months.
To freeze, wrap it well in plastic wrap and then put it in a freezer bag or freezer-safe container. Then slice it and allow it to soften up a bit at room temperature. Or, you can put it in the refrigerator a day before to thaw.
© Pastry Wishes