Filled Milk Chocolate Shell
Start by placing a medium bowl in the freezer and let it chill for 6 hours.After this time has passed, fill a large bowl with one kilo of melted milk chocolate.Add the melted white chocolate forming a star shape.Then, dip the frozen bowl into this chocolate, take it to the fridge and let it chill for at least 1 hour.In a large skillet over medium to low heat, add the sugar and stir until it turns into caramel.Add the unsalted butter and stir until it melts completely.Add the whipping cream and stir very well again to combine.Next, add the roasted peanuts, stir until incorporated and set aside.In a medium bowl, add the eggs, the sugar, the vegetable oil and beat until foamy.Add the wheat flour, the cocoa powder and beat again until smooth.Then, add the baking powder and mix gently.Transfer all this batter to a baking pan lined with non-stick paper.Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes.In a large bowl, add the cream cheese, the powdered sugar and beat everything very well with an electric mixer until combined.Add the whipping cream and beat again until stiff peaks form.Next, add the unflavored gelatin hydrated according to the instructions on the package to the melted milk chocolate and mix everything very well until combined.Add this gelatin to the cream and beat again to incorporate.Once the chocolate shell is ready, unmold it.To fill it, first add all the caramel we prepared and arrange it evenly, by spreading it.Then, add the cream we prepared, spread it until flat and finish by placing the cake we baked on top of everything.Take the dessert to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- 1kg of Milk Chocolate
- 400g of White Chocolate
- 220g of Sugar
- 90g of Unsalted Butter
- 120ml of Whipping Cream
- 120g of Roasted Peanuts
Batter
- 2 Eggs
- 100g of Sugar
- 20ml of Vegetable Oil
- 2 Tablespoons of Wheat Flour
- 30g of Cocoa Powder
- 1 Teaspoon of Baking Powder
Cream
- 600g of Cream Cheese
- 150g of Powdered Sugar
- 400ml of Whipping Cream
- 12g of Unflavored Gelatin
- 120g of Milk Chocolate
Modo de Fazer
Start by placing a medium bowl in the freezer and let it chill for 6 hours.
After this time has passed, fill a large bowl with one kilo of melted milk chocolate.
Add the melted white chocolate forming a star shape.
Then, dip the frozen bowl into this chocolate, take it to the fridge and let it chill for at least 1 hour.
In a large skillet over medium to low heat, add the sugar and stir until it turns into caramel.
Add the unsalted butter and stir until it melts completely.
Add the whipping cream and stir very well again to combine.
Next, add the roasted peanuts, stir until incorporated and set aside.
In a medium bowl, add the eggs, the sugar, the vegetable oil and beat until foamy.
Add the wheat flour, the cocoa powder and beat again until smooth.
Then, add the baking powder and mix gently.
Transfer all this batter to a baking pan lined with non-stick paper.
Take it to a preheated oven at 180° C (350° F) and bake for 20 minutes.
In a large bowl, add the cream cheese, the powdered sugar and beat everything very well with an electric mixer until combined.
Add the whipping cream and beat again until stiff peaks form.
Next, add the unflavored gelatin hydrated according to the instructions on the package to the melted milk chocolate and mix everything very well until combined.
Add this gelatin to the cream and beat again to incorporate.
Once the chocolate shell is ready, unmold it.
To fill it, first add all the caramel we prepared and arrange it evenly, by spreading it.
Then, add the cream we prepared, spread it until flat and finish by placing the cake we baked on top of everything.
Take the dessert to the fridge and let it chill for at least 3 hours.
Serve.
