Chocolate Covered Cream Pie
Crush the corn starch biscuits in a food processor and put them in a bowl, add the butter, mix well until into a mixture.Put the mixture in a removable-bottom cake pan, making a compact base at the bottom of the pan, spread out well.Arrange the chocolate-covered cookies around the pan and set the pan aside in the fridge.In a mixer, put the chilled whipped cream mixture and whip well until consistent, set aside in the fridge.In the mixer, put the butter and the sugar and whip until a light colored mixture is formed, add the milk powder, the condensed milk and whip for 2 minutes. Add the table cream and mix.Add the previously hydrated gelatin to the mixture and mix it all together. Add the whipped cream we've set aside and mix very well.Cover the pie base with this filling and spread well. Let it chill in the fridge for 3 to 4 hours.Into a bowl, add the chocolate and the table cream, mix and melt in the microwave in 30-second intervals.Top the pie with this ganache and spread evenly. Let it chill in the fridge for 15 minutes, serve.
Ingredientes
- 2 Packets of Corn Starch Biscuits
- 4 Tablespoons of Butter
- 1 Packet of Chocolate-covered Cookies
Filling
- 200g of Butter (At Room Temperature)
- 1 Cup of Sugar
- 1 Cup of Milk Powder
- 200ml of Whipped Cream Mixture, Well Chilled
- 1 Pack of Table Cream
- ½ Cup of Condensed Milk
- 1 Sachet of Colorless Unflavored Gelatin Powder
Ganache
- 200g of Milk Chocolate
- 1 Pack of Table Cream
Modo de Fazer
Crush the corn starch biscuits in a food processor and put them in a bowl, add the butter, mix well until into a mixture.
Put the mixture in a removable-bottom cake pan, making a compact base at the bottom of the pan, spread out well.
Arrange the chocolate-covered cookies around the pan and set the pan aside in the fridge.
In a mixer, put the chilled whipped cream mixture and whip well until consistent, set aside in the fridge.
In the mixer, put the butter and the sugar and whip until a light colored mixture is formed, add the milk powder, the condensed milk and whip for 2 minutes. Add the table cream and mix.
Add the previously hydrated gelatin to the mixture and mix it all together. Add the whipped cream we've set aside and mix very well.
Cover the pie base with this filling and spread well. Let it chill in the fridge for 3 to 4 hours.
Into a bowl, add the chocolate and the table cream, mix and melt in the microwave in 30-second intervals.
Top the pie with this ganache and spread evenly. Let it chill in the fridge for 15 minutes, serve.
