Very simple recipe for those who don’t want to spend hours in the kitchen to prepare a beautiful and delicious dessert!
Bring to the fire: 1 can of condensed milk, the same measure (1 can) of milk, 3 sifted egg yolks and 1 level tablespoon of cornstarch. Stir over low heat until it boils and thickens. Remove from heat and add 1 small box of cream heated in the microwave.
Divide the cream into 2 parts and while it is still hot, mix 100g of chopped semi-sweet chocolate in one part and 100g of chopped white chocolate in the other. Mix well until the chocolate melts.
Assembly: Both creams must be at room temperature. The layers can be made in a single refractory or in individual portions, but respecting the following order:
1st layer: champagne biscuit moistened in a mixture of 1 cup of milk and 2 tablespoons of almond liqueur (it can be chocolate liqueur or similar).
2nd layer: Dark Chocolate Cream
3rd layer: champagne biscuits moistened in the aforementioned mixture
4th layer: White Chocolate Cream
To decorate, use some grated semi-sweet chocolate.
Serve chilled!
*Makes 4 bowls, for a single refractory, I suggest making 2 recipes.
PS: Maybe I’ll only be able to release the comments at the end of the day because I’m heading home today, guenta!
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