Snickers Shell
Start by pressing the Snickers bars.Next, transfer everything to a large skillet over medium to low heat and stir until completely melted.Add the butter, the egg yolks, the cornstarch, the sugar, the lemon juice, the milk and keep stirring everything very well until it becomes a smooth and even cream.Stop stirring and set aside until it reaches room temperature.Then, dip the Ziplock bag into the melted milk chocolate.Transfer it to a tray lined with parchment paper.Place the ice cubes in the bag.Place it in the refrigerator and let it chill for 30 minutes.After this time has passed, unmold the chocolate shell and add the ladyfinger biscuits cut into smaller pieces.Add the cream we prepared until everything is covered.Place the dessert in the refrigerator and let it chill for at least 1 hour.Serve.
Ingredientes
- 5 Snickers Chocolate Bars
- 50g of Unsalted Butter
- 2 Egg Yolks
- 50g of Cornstarch
- 50g of Sugar
- Juice of ½ Lemon
- 500ml of Milk
- 400g of Melted Milk Chocolate
- 1 Ziplock Bag
- Parchment Paper
- Ice Cubes
- 80g of Ladyfinger Biscuits
Modo de Fazer
Start by pressing the Snickers bars.
Next, transfer everything to a large skillet over medium to low heat and stir until completely melted.
Add the butter, the egg yolks, the cornstarch, the sugar, the lemon juice, the milk and keep stirring everything very well until it becomes a smooth and even cream.
Stop stirring and set aside until it reaches room temperature.
Then, dip the Ziplock bag into the melted milk chocolate.
Transfer it to a tray lined with parchment paper.
Place the ice cubes in the bag.
Place it in the refrigerator and let it chill for 30 minutes.
After this time has passed, unmold the chocolate shell and add the ladyfinger biscuits cut into smaller pieces.
Add the cream we prepared until everything is covered.
Place the dessert in the refrigerator and let it chill for at least 1 hour.
Serve.
