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