Milk Chocolate Cream
300ml of Milk
1 Tablespoon of Corn Starch
1 Pack of Condensed Milk (395g)
4 Tablespoons of Chocolate Powder 50% Cocoa
1 Pack of Table Cream
90g of Melted Milk Chocolate
To Moisten the Biscuits
200ml of Cold Milk
2 Tablespoons of Chocolate Powder
Corn Starch Biscuits
White Chocolate Cream
250g of White Chocolate
½ Pack of Table Cream
In a bowl, add the milk and the corn starch, mix well until combined.
In a saucepan, add the condensed milk and the chocolate powder, mix well.
Add the milk/corn starch mixture, the table cream and the melted milk chocolate, turn on the heat and stir very well again until combined.
After that, transfer the cream to a bowl and cover with a plastic bag touching the cream, set aside until it cools a bit.
In another bowl, add the cold milk and the chocolate powder, mix.
In another bowl, add the white chocolate and the table cream, microwave in 30-second intervals until melted, mix well and set aside.
To assemble the dessert, in a glass dish, make a layer of milk chocolate cream.
Then moisten the corn starch biscuits in the milk/chocolate powder mixture and make a layer over the chocolate cream.
Repeat this process twice more.
Finally, top it all with the white chocolate cream and spread well.
Cover the glass dish with plastic wrap, take to the fridge and let it chill for at least 4 hours.
Garnish to taste.