Milka Dessert
In a large bowl, break the biscuits into pieces and set aside.In a large saucepan over medium to low heat, add the refined sugar, the milk chocolate, the butter, the milk and mix everything very well until combined.Add this chocolate mixture to the biscuits, mix until combined and transfer everything to a baking pan with removable bottom.Arrange evenly and set aside.In a medium saucepan, add the refined sugar, the wheat flour, the cornstarch, the milk and mix until everything dissolves.Turn on the heat and continue mixing until it becomes a smooth, uniform cream.Then, add the butter, the vanilla essence and keep mixing to combine.Pour this white cream over the biscuits in the baking pan.Take it to the fridge and let it chill for 30 minutes.After this time has passed, in a saucepan, add the refined sugar, the cornstarch, the cocoa powder and mix.Add the milk, turn on the heat and set it to medium-low power and mix everything very well until it becomes a smooth and uniform cream.Next, add the milk chocolate and mix until completely melted.Transfer all this chocolate cream to the baking pan, covering all the white cream and spread evenly.Take it to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- 300g of Milk or Vanilla Biscuits
- 100g of Refined Sugar
- 200g of Milk Chocolate
- 100g of Unsalted Butter
- 300ml of Milk
White Cream
- 200g of Refined Sugar
- 2 Tablespoons of Wheat Flour
- 2 Tablespoons of Cornstarch
- 1.2L of Milk
- 50g of Unsalted Butter
- 1 Teaspoon of Vanilla Essence
Chocolate Cream
- 50g of Refined Sugar
- 1 Tablespoon of Cornstarch
- 20g of Cocoa Powder
- 300ml of Milk
- 100g of Milk Chocolate
Modo de Fazer
In a large bowl, break the biscuits into pieces and set aside.
In a large saucepan over medium to low heat, add the refined sugar, the milk chocolate, the butter, the milk and mix everything very well until combined.
Add this chocolate mixture to the biscuits, mix until combined and transfer everything to a baking pan with removable bottom.
Arrange evenly and set aside.
In a medium saucepan, add the refined sugar, the wheat flour, the cornstarch, the milk and mix until everything dissolves.
Turn on the heat and continue mixing until it becomes a smooth, uniform cream.
Then, add the butter, the vanilla essence and keep mixing to combine.
Pour this white cream over the biscuits in the baking pan.
Take it to the fridge and let it chill for 30 minutes.
After this time has passed, in a saucepan, add the refined sugar, the cornstarch, the cocoa powder and mix.
Add the milk, turn on the heat and set it to medium-low power and mix everything very well until it becomes a smooth and uniform cream.
Next, add the milk chocolate and mix until completely melted.
Transfer all this chocolate cream to the baking pan, covering all the white cream and spread evenly.
Take it to the fridge and let it chill for at least 3 hours.
Serve.
