Ingredients
- 20 rectangular or square cookies
- 200 ml milk
- 250 g custard
- 200 g whipped cream
- 100 g liquid cream
- 200 g dark chocolate fondant
- 50 g colored chocolate balls
ELABORATION
Step 1
Line a rectangular mold with transparent film so that it
protrudes from the sides. Mix the custard with the whipped cream, stirring
gently, and reserve the cream obtained in the fridge.
Step 2
Chop the chocolate and spot it in a bowl. Heat the cream
until it boils, pour it over the chocolate and stir to integrate.
Step 3
Soak a part of the cookies in the milk and cover with them
the base of the mold. Spread a layer of custard cream on top and cover with
more cookies. Repeat the operation until finished with a layer of cookies.
Spread the surface with chocolate ganache, distribute balls on top and let
stand in the fridge for 6-8 hours. Carefully unmold and cover the sides with
the remaining ganache.
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