Condensed Milk Chocolate Cream-A No-Bake Layered Dessert That’s Silky, Sweet, and Perfect for Sharing

Introduction

This Condensed Milk Chocolate Cream is a dreamy, no-bake dessert that combines the richness of chocolate ganache with the lightness of whipped cream and the comforting crunch of milk biscuits. It’s a layered treat that’s easy to assemble, requires no oven, and tastes like something straight out of a European pastry shop.

Whether you’re prepping for a holiday gathering, a birthday celebration, or just craving something decadent and simple, this dessert delivers. It’s chilled to perfection, beautifully layered, and customizable with your favorite toppings.

Ingredients

For the Cream Layers

1 can (14 oz / 395g) sweetened condensed milk
2 jars (300g each) chilled whipping cream or heavy cream
2 packages of milk cookies (Marie biscuits or tea biscuits work well)
Optional: ½ cup milk for soaking cookies

For the Chocolate Ganache

2 tablets (90g each) semi-dark chocolate
1 box (200g–250g) milk cream or heavy cream

Optional Garnishes

Chocolate chips or shavings
Crushed nuts (hazelnuts, almonds, or pecans)
Fresh berries or sliced bananas
Toasted coconut flakes

Instructions

Step 1: Make the Cream Base

In a chilled bowl, whip the cream until soft peaks form.
Gently fold in the condensed milk until smooth and fully combined.
Chill the mixture while you prepare the layers.

Step 2: Layer the Dessert

Lightly soak the milk cookies in milk (optional, for a softer texture).
In a serving dish or trifle bowl, spread a layer of the cream mixture.
Add a layer of soaked cookies.
Repeat layers, alternating cream and cookies, until the final layer is cream.
Smooth the top and refrigerate while you make the ganache.

Step 3: Prepare the Ganache

Melt the chocolate tablets in a bain-marie (double boiler) or microwave in short bursts.
Once melted, stir in the milk cream until glossy and smooth.
Pour the ganache over the top layer of cream.
Spread evenly and decorate with chocolate chips or other toppings.

Step 4: Chill and Serve

Refrigerate for at least 5 hours to set.
Slice and serve chilled for best texture and flavor.

Tips for Success

Use chilled cream for better whipping and texture.
Don’t skip the chill time—it helps the layers set and flavors meld.
Soak cookies lightly—too much milk can make them mushy.
Use high-quality chocolate for a richer ganache.
Make ahead: This dessert is even better the next day!

Serving Suggestions

Serve in slices with a drizzle of caramel or berry sauce.
Pair with espresso or a glass of cold milk.
Add to dessert platters with mini cheesecakes and fruit tarts.
Spoon into individual cups for elegant presentation.

Variations to Try

Nutty Crunch: Add chopped hazelnuts or almonds between layers.
Fruit Fusion: Layer with sliced strawberries or bananas.
Coffee Kick: Add a splash of espresso to the cream mixture.
Coconut Dream: Mix shredded coconut into the cream and top with toasted flakes.
Mint Chocolate: Add peppermint extract to the ganache for a refreshing twist.

Storage & Freezing

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze individual portions for up to 1 month—thaw in the fridge before serving.
Avoid freezing with fresh fruit toppings—add those after thawing.

Behind the Recipe

This dessert is inspired by classic European layered cakes and Brazilian pavê-style treats. It’s a celebration of texture and flavor—soft cream, crunchy cookies, and rich ganache—all coming together in a chilled, no-bake masterpiece. It’s the kind of recipe that feels indulgent but is surprisingly easy to make.

Conclusion

This Condensed Milk Chocolate Cream is creamy, chocolatey, and irresistibly layered. Whether you serve it at a celebration or keep it in the fridge for sweet cravings, it’s a dessert that’s sure to impress. Easy to make, endlessly customizable, and perfect for sharing.