Posted by Kathy Lee | File under : ,

3 Petit Beurre biscuit (100g)
6 cans thick cream (geemar 170g)
15 tbs. sweetened cocoa powder
1 cup liquid milk (prepared from supply milk)

For garnish:
chocolate flakes
sweetened cocoa powder

Immerse biscuit in milk one by one, arrange two layers into 30x20cm removable base pan.
Combine thick cream with chocolate powder until homogeneous mixture, pour 1/3 quantity over biscuit, stand in freezer until set, repeat layers until sauce is over, stand in fridge, garnish with cocoa powder and chocolate flakes, serve cold


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