Dessert with Chocolate Cream

Start by adding the milk biscuits to the food processor and grind them until they turn into crumbs.

If you prefer, you can do this process in a blender.

Transfer everything to a medium bowl, add the melted unsalted butter and mix until well combined.

Then, transfer to a medium, removable-bottom pan lined with non-stick paper. 

Spread it evenly and set aside.

Now, cut the bottle in half and set aside. 

In a large saucepan, add the condensed milk, the eggs, the cornstarch and mix until the cornstarch dissolves.

Add the milk and the vanilla essence. 

Turn on the heat to medium-low and stir until it becomes a smooth and even cream.

Then, divide this cream into 2 medium bowls.

Now, in one of them, add the semi-sweet chocolate and mix until it melts.

In the other one, add the white chocolate and also mix until it melts.

To assemble the dessert, place the bottle we cut in the center of the baking pan. 

Add the creams we prepared, alternating them.

After that, remove the bottle from the center and gradually add the creams to the center, always alternating them until they finish. 

Finally, with the help of a skewer, make some swirls.

Take the dessert to the fridge and let it chill for at least 3 hours.

Serve.