SAEDNEWS: Coffee, Joy & Kinder dessert is a delicious no-bake layered treat made with chocolate cake, cream cheese, Petit Beurre biscuits, and a rich Kinder and Galaxy chocolate ganache.
According to Saednews, Coffee Joy & Kinder Dessert is a chilled, layered dessert made with several delicious components: a bottom layer of chocolate cake, a creamy middle layer made with cream cheese and milk-soaked Petit Beurre biscuits, and a rich chocolate ganache topping prepared with Galaxy and Kinder milk chocolate. One of its main advantages is that it requires no oven or baking. With just a few simple kitchen tools, such as a bowl, electric mixer, saucepan, and suitable serving dish, you can prepare this dessert easily.
The ingredients are divided into three main sections.
Chocolate cake: as needed
Petit Beurre biscuits: as needed
Milk: as needed
Breakfast cream: 200 g
Kibi cheese: 6 pieces
Sweetened condensed milk: ¼ can
Whipped cream powder: 3 tablespoons
Cold milk: 1 small glass
Breakfast cream: 200 g
Galaxy chocolate: 2 bars
Kinder milk chocolate: 2 bars
How to Make Coffee Joy & Kinder Dessert Step by Step
Start by choosing a suitable serving dish. A dish with fairly high sides and some depth is preferable so that all the dessert layers fit comfortably inside.
Arrange the chocolate cake pieces neatly and evenly across the bottom of the dish, making sure the entire base is covered. This forms the foundation of the dessert and helps prevent the biscuits from becoming excessively soft.
To prepare the cream cheese mixture, place the breakfast cream, Kibi cheese, sweetened condensed milk, and whipped cream powder in a relatively deep bowl.
Using an electric mixer on high speed, beat the ingredients thoroughly until they are completely combined and smooth. The mixture should have a soft and creamy consistency.
Gradually add the cold milk to the bowl while continuing to mix. Keep beating until the cream becomes slightly thinner and easy to spread.
Pour one-third of the cream cheese mixture over the chocolate cake and spread it evenly with a spatula.
Quickly dip some Petit Beurre biscuits in milk. Do not leave the biscuits in the milk for too long, as they can become overly soft, mushy, and fragile.
Arrange the milk-soaked biscuits neatly over the cream cheese layer. Spread half of the remaining cream mixture over the biscuits, then cover it with another layer of milk-soaked biscuits.
This creates the characteristic layered structure of the dessert.
After adding the remaining cream cheese mixture, prepare the final chocolate layer.
Pour the breakfast cream into a suitable saucepan and place it over low heat. Warm the cream until it becomes smooth and fluid, but do not allow it to boil. A few small bubbles around the edges are enough.
Once small bubbles begin to appear around the cream, remove the saucepan from the heat.
Add the Galaxy chocolate and Kinder milk chocolate to the warm cream. Stir continuously until the chocolate melts completely and the mixture becomes smooth, glossy, and well combined.
This mixture is the chocolate ganache that will form the top layer of the dessert.
Once the ganache has cooled, pour it evenly over the dessert.
Place the dish in the refrigerator for 5 to 6 hours, allowing the dessert to become thoroughly chilled and the layers to set properly.
After chilling, decorate the dessert as desired and serve.
Enjoy!
Use high-quality ingredients. Kinder and Galaxy chocolate have a significant impact on the final flavor, so fresh, authentic chocolate is recommended.
Do not overheat the cream. If the cream boils, the texture of the ganache may change and the chocolate may not melt evenly.
Do not soak the biscuits for too long. A quick dip in milk is enough to soften them while allowing them to maintain their shape.
Allow enough chilling time. The dessert needs at least 5 to 6 hours in the refrigerator to set properly. For an even better texture, refrigerate it overnight.
Spread each layer evenly. Using a spatula helps create smooth, neat, and well-defined layers.
