Description
Soft brownie cubes soak up layers of luscious chocolate pudding and airy whipped cream, all crowned with a glossy ganache drizzle. Chilled for hours, each bite offers a cool, creamy contrast to rich cocoa flavors.
Ingredients
- 400 g brownies, cut into 2.5 cm cubes
- 500 mL heavy whipping cream
- 50 g powdered sugar
- 1 tsp vanilla extract
- 57 g instant chocolate pudding mix
- 500 mL cold milk
- 100 g semisweet chocolate chips
- 100 mL heavy cream
- 50 g chopped walnuts (optional)
Instructions
- Prepare the instant pudding by whisking pudding mix with cold milk in a bowl until smooth and thickened.
- In a chilled bowl whip heavy cream with powdered sugar and vanilla extract until stiff peaks form; set aside.
- Place chocolate chips and heavy cream in a small saucepan and melt over low heat, stirring until smooth to make ganache; let cool slightly.
- Arrange half of the brownie cubes in the bottom of a 20×20 cm pan in an even layer.
- Spread half of the prepared chocolate pudding evenly over the brownies.
- Spoon half of the whipped cream over the pudding layer and smooth gently.
- Drizzle half of the chocolate ganache over the whipped cream.
- Repeat with the remaining brownies, pudding, whipped cream, and ganache.
- Sprinkle chopped walnuts on top, if using.
- Cover the pan and refrigerate for at least 4 hours or overnight until set.
Notes
- For best results use day-old brownies so they absorb the creams evenly.
- You can substitute whipped cream with stabilized whipped topping.
- Store covered in the refrigerator up to 3 days to prevent the brownies from drying out.
- Allow the cake to sit at room temperature for 10 minutes before serving for easier slicing.