When you’re craving a truly indulgent, luxurious, and sinfully delicious dessert that both kids and adults adore—but you have no desire to turn on the oven—forget about lengthy baking sessions. Say goodbye to boring cakes—these homemade no-bake Monte slices with crunchy biscuits, silky white milk cream, and rich chocolate ganache are the absolute best, disappearing from the table in no time. The secret of their success lies in the ingenious combination of a homemade pudding base with butter, a generous chocolate glaze, and letting everything rest overnight.
What you’ll need for a baking tray or casserole dish:
For the white milk cream:
- Whole milk: 1 liter (divided into 800 ml and 200 ml)
- Cornstarch: 12 tablespoons
- Granulated sugar: 8 tablespoons
- Butter: 200 g (classic butter recommended for best flavor)
For the dark chocolate cream (Ganache):
- Heavy cream (min. 31%): 300 ml
- Quality dark chocolate: 300 g
For the biscuit base:
- Biscuits (e.g. BeBe, half-coated or butter biscuits): 200 to 300 g
- Milk: about 50 ml for lightly soaking the biscuits
Step-by-step preparation:
1. Preparing the delicate white cream: Pour about 800 ml of milk into a pot, add the granulated sugar, and bring to a boil. In the remaining 200 ml of cold milk, thoroughly mix the cornstarch until there are no lumps. Once the milk in the pot starts boiling, pour in the cornstarch mixture and cook, stirring constantly, until you get a very thick pudding. While still warm, add the butter cut into small pieces and stir until completely melted. Let the cream cool slightly, then briefly beat it with a mixer until smooth.
2. Making the chocolate ganache: Pour the heavy cream into a small saucepan and heat it up. Important: The cream must not start boiling! Once hot, remove from the heat, add the broken pieces of dark chocolate, and let it sit for a minute. Then stir vigorously with a spoon or whisk until you get a perfectly glossy and smooth chocolate mixture.
3. Assembling the dessert: Line the bottom of your dish or small baking tray with biscuits, placing them tightly next to each other. To make them beautifully soft after chilling, drizzle them lightly with some milk. Evenly spread the prepared white milk cream over the biscuits and smooth it out carefully. Finally, gently pour the lukewarm (not hot!) chocolate cream on top and spread it evenly.
4. Thorough chilling in the fridge: Place the finished homemade Monte slices in the fridge. They taste best when left to rest overnight—the biscuits will soak up the moisture and soften perfectly, while the creams will set and the slices will hold their shape beautifully.
Proven tips for perfect results:
- Choosing cornstarch: Using cornstarch instead of classic pudding powder gives the white cream the right smoothness and a texture reminiscent of store-bought Monte.
- Chocolate ganache temperature: Pour the chocolate layer over the white cream only when it’s lukewarm, so the two layers don’t mix together.
- Perfectly softened biscuits: Patience pays off—letting the dessert rest overnight allows the biscuits to soak up moisture and the dessert becomes a melt-in-your-mouth treat.
