Mini Chocolate Shells with 2 Creams

Start by placing the melted milk chocolate on an upside-down 12-cup cupcake pan and spread it using a brush.

Place it in the refrigerator and let it chill for 30 minutes.

In a large saucepan over medium to low heat, add the condensed milk, the vanilla-flavored pudding powder, the milk and stir everything very well until it turns into a smooth and even cream.

Then divide this cream into 2 equal portions.

In one of them, add the white chocolate and stir until melted.

In the other half, add the semisweet chocolate and stir until melted.

In a mixer, add the milk biscuits and grind them into fine crumbs.

Transfer to a medium bowl, add the melted unsalted butter and mix to incorporate.

Take the chocolate shells after they have chilled. 

Fill them with the biscuit crumbs we prepared and spread it evenly.

Then, add layers of each cream we prepared, alternating between them and decorate using a barbecue skewer.

Place them in the refrigerator and let them chill for at least 1 hour.

Serve.