Ingredients
– 200g of cookies
– 100g butter at room temperature
– 200g white chocolate
– 200g milk chocolate
– 200g of pure dark chocolate
– 1 liter of whole milk
– 500ml whipping cream (also known as heavy whipping cream)
– 24g of neutral gelatin
– 75g of sugar
Lets go cook
– We crush the cookies a little with our hands. Then we put them in a saucepan or similar and add the butter. We grind everything with a manual mixer or with a blender, until we have a kind of grit
– We put this mixture in the bottom of a removable cake tin. We crush it evenly over the entire surface of the mold, to make the base of the cake. We put in the fridge while we perform the following steps
– In a bowl, mix the milk and cream. We remove and reserve
– In a saucepan, add 500ml of the cream and milk mixture. Add the white chocolate, a tablespoon of the neutral gelatin (about 8g) and heat, while we are stirring. That does not come to a boil
– When everything is well melted, integrated and hot, we add this mixture on the base of cookies. Then we put this back in the fridge for 4 hours or 1 in the freezer
– After time, the first layer will be curdled. It is the turn to prepare the 2nd. We put another 500ml of the milk and cream mixture, the milk chocolate and another tablespoon of the neutral gelatin. We heat and mix well
– With a fork, we scraped the surface of the first layer that we had made. With a depth of 1cm it is enough. Thus, when we apply the second layer, it will adhere well to the first, without slipping. Once done, we add the second layer and again, 4 hours in the fridge or 1 hour in the freezer
– After time, we repeat the process. We add the remaining 500ml of cream and milk, the dark chocolate, another tablespoon of gelatin, but this time we also add 75g of sugar. We heat and stir
– We scrape again the layer that is already made and put the new melted layer on it. Finally, we put it in the fridge and leave it there overnight. The next day, we can unmold