1 can of condensed milk (400 g)
200 g of unsalted butter
2 cups of dark chocolate
200 g of hazelnut flour
1 cup of pre-made chopped pecans (xerém)
1 25 cm diameter cookie crust disc (pre-baked)
1 can of condensed milk (400 g)
200 g of unsalted butter
2 cups of dark chocolate
200 g of hazelnut flour
1 cup of pre-made chopped pecans (xerém)
1 25 cm diameter cookie crust disc (pre-baked)
In a mixer, cream together the condensed milk, butter, and dark chocolate to obtain a smooth homogenous mixture. Reserve
Spread hazelnut flour on a baking sheet and bake in medium heat (180 ºC) for 15 minutes or until golden brown
Let it cool, mix with pecans, and reserve
Cut the cookie crust into four layers and separate them
Place the bottom layer of cookie crust on a plate, spread 1/4 of the cream mixture, and sprinkle with 1/4 of the hazelnut-pecan mixture
Repeat the process alternating layers
Finish by topping with cream sprinkled with hazelnuts, and serve chilled.
