Chocotorta

Name: Chocotorta
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Argentinian
Ingredients: 400g chocolate wafer cookies (like Chocolinas or Café Express); 1 cup dulce de leche; 3/4 cup unsalted butter, softened; 12 oz dark chocolate (70% cocoa), chopped; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 2 tbsp unsweetened cocoa powder

No-bake Argentine dessert made with layers of chocolate cookies soaked in dulce de leche and topped with chocolate mousse. Rich, indulgent, and requires no oven.

30 minEasyServes 8420 cal/serving

ArgentinianDessertNo-CookVegetarian

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Ingredients

400g chocolate wafer cookies (like Chocolinas or Café Express)
1 cup dulce de leche
3/4 cup unsalted butter, softened
12 oz dark chocolate (70% cocoa), chopped
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp unsweetened cocoa powder

Instructions

1

Quickly dip each 400g chocolate wafer cookies (like Chocolinas or Café Express) into 1 cup dulce de leche (just 1-2 seconds per side so they don't fall apart) and arrange in a layer on the bottom of a 9x13 inch baking dish.
2

Cream 3/4 cup softened unsalted butter with 1/4 cup powdered sugar until light and fluffy, about 2 minutes.
3

Melt 12 oz chopped dark chocolate (70% cocoa) in a double boiler or microwave in 30-second intervals, stirring until smooth.
4

Let melted chocolate cool slightly, then fold into the butter mixture.
5

In a separate bowl, whip 2 cups heavy whipping cream with 1/2 tsp vanilla extract to stiff peaks.
6

Gently fold the whipped cream into the chocolate mousse until no streaks remain.
7

Spread half of the mousse over the cookie layer.
8

Repeat with another layer of dipped chocolate wafer cookies (like Chocolinas or Café Express).
9

Top with remaining mousse, smoothing the surface.
10

Dust generously with 2 tbsp unsweetened cocoa powder and refrigerate for at least 4 hours or overnight before serving.

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Questions

What is Chocotorta?

No-bake Argentine dessert made with layers of chocolate cookies soaked in dulce de leche and topped with chocolate mousse. Rich, indulgent, and requires no oven. This reference files it under Argentinian dessert: made without cooking, rated easy and about 30 minutes start to finish.

Why fold instead of stir in Chocotorta?

Step 6 reads: "Gently fold the whipped cream into the chocolate mousse until no streaks remain." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Can I make Chocotorta dairy-free?

Yes. The dairy in Chocotorta is 3/4 cup unsalted butter, softened, 2 cups heavy whipping cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Chocotorta?

One serving (the recipe makes 8) is about 420 calories, with 6 g protein, 52 g carbohydrate and 21 g fat, plus 1 g fiber and 140 mg sodium.

Can I make Chocotorta ahead?

Yes, it takes well to being made ahead. Keep Chocotorta covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

Pistachio Latte drink
White Russian drink

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