My husband almost always asks for chocolate desserts during the holidays, but this time I wanted to make something quick, no-bake, with digestive biscuits, sour cherries from brandy, and lots of thick cream. I used small silicone muffin molds that I had on hand. The preparation is not complicated, just requires attention to gelatin and a little patience for cooling.
Quick info
Total time: 30 minutes + at least 4 hours in the fridge
Servings: 10 mini-cakes (or 1 18 cm tray)
Difficulty: easy, but requires attention to mixing and textures
Ingredients
200 g chocolate (over 50% cocoa)
150 g butter (100 g for the base, 50 g for the cream)
200 g digestive biscuits
300 ml liquid cream, unsweetened
15 g gelatin granules or sheets
2 tablespoons brandy (cherry liqueur)
a pinch of salt
20 sour cherries from brandy (or compote, well drained)
Preparation method
1. If using metal molds, line them with plastic wrap, including the edges. For silicone molds, just make sure they are clean and dry.
2. Crush the biscuits fairly finely, but not to flour. I use a food processor or put them in a bag and roll over them with a rolling pin. Mix with 100 g melted butter. Distribute the mixture in the molds, pressing down with the bottom of a glass to create an even and compact layer.
3. Place the broken chocolate pieces in a small pot, add 50 g butter and 50 ml liquid cream. Melt over low heat, stirring constantly, until it becomes a smooth cream. Remove from heat. Let cool for 5 minutes, then add the salt and brandy. Mix.
4. Whip the remaining liquid cream (250 ml) separately at medium speed until it becomes firm but not stiff.
5. Slowly pour the chocolate cream over the whipped cream and mix with a mixer on low speed for 4-5 minutes. The texture should be airy and glossy. It’s important not to add all the chocolate at once if it’s too hot, to avoid curdling the cream.
6. Soak the gelatin in 50 ml cold water for 10 minutes (or as directed on the package). Gently heat over low heat or for 10 seconds in the microwave, just until it becomes liquid, do not boil.
7. Pour the dissolved gelatin over the chocolate and cream mixture, stirring quickly. The mixture will become slightly more fluid.
8. Fill each mold: put a spoonful of cream over the biscuit layer, add a sour cherry in the middle, and cover with the remaining cream.
9. Place the molds in the fridge for at least 4 hours, ideally overnight. If using a single tray, leave it overnight to set completely.
10. Remove the dessert from the molds before serving. If desired, you can pour a thin layer of melted chocolate with a little cream on top, but it’s not mandatory.
Why I make this recipe often
It helps when I want something festive, no-bake, and can be made a day in advance. The biscuit base stays crunchy, and the cream turns out thick and full of chocolate flavor. The cherries and brandy add a distinct aroma, they are not just a decorative detail. It portions easily and does not crumble, making it suitable for dessert platters. It’s the kind of cake I return to because it adapts quickly to what I have at home.
Tips
You don’t need to turn the biscuits into powder; it’s okay if some larger pieces remain.
If the chocolate is too hot when mixing with the cream, there’s a risk of the mixture curdling.
The gelatin only dissolves completely if it doesn’t boil; if it boils, the cream won’t set.
If you don’t have small molds, use a springform pan and cut slices at the end.
Substitutions
The cherries can be from brandy, compote, or even frozen (well drained).
The brandy can be omitted or replaced with another fruit liqueur, or simply left out if making for kids.
The digestive biscuits can be swapped with plain or cocoa biscuits.
Butter can be replaced with margarine, but the texture will be different.
Variations
You can add a little grated orange zest to the chocolate cream for a fresher taste.
The biscuit layer can be made thinner if you want a creamier cake.
For an intense flavor, use only chocolate with over 70% cocoa.
Serving ideas
Serve directly from individual molds, or turn them out and decorate with whipped cream or grated chocolate.
It can also be made in a loaf pan, then cut into thin slices.
It goes well with bitter coffee or a small glass of brandy.
Frequently asked questions
How long does it keep in the fridge?
It lasts 4-5 days in a covered container, the texture does not visibly change.
Can I use sheet gelatin instead of granules?
Yes, just make sure to respect the total weight (15 g) and hydrate it according to the instructions on the package.
What kind of chocolate do you use?
Best to use 50-60% cocoa, plain, not flavored or filled. Milk chocolate won’t set the cream as well.
Can it be frozen?
Yes, but the texture of the biscuits becomes softer after thawing. I don’t recommend it for serving at important occasions.
Can I replace liquid cream with whipping cream?
It works, but it should also be unsweetened. Do not use sour cream.
Nutritional values
One serving (out of 10): approximately 290 kcal
Protein: 3.5 g
Fat: 20 g
Carbohydrates: 25 g
The estimate is approximate, also depending on the type of biscuits and chocolate used. The sugar content is not very high if you use dark chocolate and plain biscuits.
Storage and reheating
Keep in the fridge, in a container or tray covered with foil, to avoid absorbing odors. It does not require reheating, served cold, directly from the fridge. If made in a large tray, it’s best to cut after at least 6 hours in the cold. I do not recommend keeping it at room temperature for more than 1-2 hours, as it can soften the cream and the butter in the base may melt.
Quick info
Total time: 30 minutes + at least 4 hours in the fridge
Servings: 10 mini-cakes (or 1 18 cm tray)
Difficulty: easy, but requires attention to mixing and textures
Ingredients
200 g chocolate (over 50% cocoa)
150 g butter (100 g for the base, 50 g for the cream)
200 g digestive biscuits
300 ml liquid cream, unsweetened
15 g gelatin granules or sheets
2 tablespoons brandy (cherry liqueur)
a pinch of salt
20 sour cherries from brandy (or compote, well drained)
Preparation method
1. If using metal molds, line them with plastic wrap, including the edges. For silicone molds, just make sure they are clean and dry.
2. Crush the biscuits fairly finely, but not to flour. I use a food processor or put them in a bag and roll over them with a rolling pin. Mix with 100 g melted butter. Distribute the mixture in the molds, pressing down with the bottom of a glass to create an even and compact layer.
3. Place the broken chocolate pieces in a small pot, add 50 g butter and 50 ml liquid cream. Melt over low heat, stirring constantly, until it becomes a smooth cream. Remove from heat. Let cool for 5 minutes, then add the salt and brandy. Mix.
4. Whip the remaining liquid cream (250 ml) separately at medium speed until it becomes firm but not stiff.
5. Slowly pour the chocolate cream over the whipped cream and mix with a mixer on low speed for 4-5 minutes. The texture should be airy and glossy. It’s important not to add all the chocolate at once if it’s too hot, to avoid curdling the cream.
6. Soak the gelatin in 50 ml cold water for 10 minutes (or as directed on the package). Gently heat over low heat or for 10 seconds in the microwave, just until it becomes liquid, do not boil.
7. Pour the dissolved gelatin over the chocolate and cream mixture, stirring quickly. The mixture will become slightly more fluid.
8. Fill each mold: put a spoonful of cream over the biscuit layer, add a sour cherry in the middle, and cover with the remaining cream.
9. Place the molds in the fridge for at least 4 hours, ideally overnight. If using a single tray, leave it overnight to set completely.
10. Remove the dessert from the molds before serving. If desired, you can pour a thin layer of melted chocolate with a little cream on top, but it’s not mandatory.
Why I make this recipe often
It helps when I want something festive, no-bake, and can be made a day in advance. The biscuit base stays crunchy, and the cream turns out thick and full of chocolate flavor. The cherries and brandy add a distinct aroma, they are not just a decorative detail. It portions easily and does not crumble, making it suitable for dessert platters. It’s the kind of cake I return to because it adapts quickly to what I have at home.
Tips
You don’t need to turn the biscuits into powder; it’s okay if some larger pieces remain.
If the chocolate is too hot when mixing with the cream, there’s a risk of the mixture curdling.
The gelatin only dissolves completely if it doesn’t boil; if it boils, the cream won’t set.
If you don’t have small molds, use a springform pan and cut slices at the end.
Substitutions
The cherries can be from brandy, compote, or even frozen (well drained).
The brandy can be omitted or replaced with another fruit liqueur, or simply left out if making for kids.
The digestive biscuits can be swapped with plain or cocoa biscuits.
Butter can be replaced with margarine, but the texture will be different.
Variations
You can add a little grated orange zest to the chocolate cream for a fresher taste.
The biscuit layer can be made thinner if you want a creamier cake.
For an intense flavor, use only chocolate with over 70% cocoa.
Serving ideas
Serve directly from individual molds, or turn them out and decorate with whipped cream or grated chocolate.
It can also be made in a loaf pan, then cut into thin slices.
It goes well with bitter coffee or a small glass of brandy.
Frequently asked questions
How long does it keep in the fridge?
It lasts 4-5 days in a covered container, the texture does not visibly change.
Can I use sheet gelatin instead of granules?
Yes, just make sure to respect the total weight (15 g) and hydrate it according to the instructions on the package.
What kind of chocolate do you use?
Best to use 50-60% cocoa, plain, not flavored or filled. Milk chocolate won’t set the cream as well.
Can it be frozen?
Yes, but the texture of the biscuits becomes softer after thawing. I don’t recommend it for serving at important occasions.
Can I replace liquid cream with whipping cream?
It works, but it should also be unsweetened. Do not use sour cream.
Nutritional values
One serving (out of 10): approximately 290 kcal
Protein: 3.5 g
Fat: 20 g
Carbohydrates: 25 g
The estimate is approximate, also depending on the type of biscuits and chocolate used. The sugar content is not very high if you use dark chocolate and plain biscuits.
Storage and reheating
Keep in the fridge, in a container or tray covered with foil, to avoid absorbing odors. It does not require reheating, served cold, directly from the fridge. If made in a large tray, it’s best to cut after at least 6 hours in the cold. I do not recommend keeping it at room temperature for more than 1-2 hours, as it can soften the cream and the butter in the base may melt.