Ingredients:
For the base:
200 g of chocolate cookies
100g of melted butter
For the filling:
300 g chocolate black (minimum 55% cocoa)
250 ml cream milk (whipping cream)
50 g of sugar
10 g unflavored jelly (hydrated in 50 ml of water)
1 teaspoon of vanilla essence
For decoration:
Grated Chocolate or Cocoa Powder
Nuts or strawberries (optional)
Preparation:
- Prepare the base:
Mash cookies to fine dust.
Mix with melted butter and cover the base of a detachable mold.
Press well and refrigerate for 30 minutes.
- Prepare the stuffing:
Heat cream milk with sugar over medium heat until it begins to boil.
Remove from heat and add chopped chocolate, stir until completely melted.
Add hydrated gelatin (previously melted in microwave for 10 seconds) and vanilla essence.
Mix well and pour over biscuit base.
Refrigerate for at least 4 hours until firm.
- Decorate and Serve:
Sprinkle cocoa powder or chocolate shavings on top.
Decorate with nuts or strawberries if you wish.