Frozen Chocolate Wafer Cake
A no-bake frozen dessert that layers a silky vanilla cream, crunchy chocolate-coated wafers, and a cloud-like chocolate mousse. Perfect for warm days and special gatherings, it requires almost no effort and delivers impressive results every single time.
🛒 Ingredients
8 servings
- 1½ cans of whole milk (use the condensed milk can as a measure — approx. 375 ml)
- 1 tablespoon cornstarch
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 3.5 oz (100 g) dark chocolate (70% cocoa)
- ¾ cup (200 ml) heavy whipping cream, cold
- 3 egg whites
- 3 tablespoons granulated sugar
- 7 oz (200 g) chocolate-coated wafer bars (such as Kit Kat minis or similar), roughly chopped
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Directions
- 1
Dissolve the cornstarch in a few tablespoons of the cold milk; set aside.
- 2
In a medium saucepan, combine the condensed milk, remaining milk, egg yolks, butter, and dissolved cornstarch. Whisk together.
- 3
Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- 4
Pour the custard into a serving dish and press plastic wrap directly onto the surface. Allow to cool completely at room temperature.
- 5
Melt the dark chocolate in the microwave in 30-second intervals on low power, stirring between each burst (or use a double boiler). Fold in the cold heavy cream to create a smooth ganache. Allow to cool to room temperature.
- 6
Beat the egg whites to stiff peaks using a hand or stand mixer. Gradually add the sugar, beating continuously until you have a glossy, firm meringue.
- 7
Gently fold the cooled ganache into the meringue using a spatula, working in circular motions to keep the mousse airy.
- 8
Scatter the chopped wafer bars evenly over the cooled custard layer, reserving a few whole pieces for garnish.
- 9
Spread the chocolate mousse over the wafer layer and smooth the top with a spatula.
- 10
Freeze for 2 hours, then transfer to the refrigerator until ready to serve. Garnish with reserved wafer pieces before serving.
💡 Chef's Tip
Remove the cake from the refrigerator 10 minutes before serving for the best texture. The wafers stay crispy when added just before the mousse layer — don't let them sit too long in the custard before covering.
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