200 g of champanha biscuits
1 can of evaporated milk
2 tablespoons of unsweetened gelatin
1/2 cup of sugar
60 g of family-style sweet chocolate
1 1/2 cups of cream
3 tablespoons of orange liqueur
2 tablespoons of grated orange peel
1 tablespoon of vanilla
200 g of champanha biscuits
1 can of evaporated milk
2 tablespoons of unsweetened gelatin
1/2 cup of sugar
60 g of family-style sweet chocolate
1 1/2 cups of cream
3 tablespoons of orange liqueur
2 tablespoons of grated orange peel
1 tablespoon of vanilla
Line the bottom and sides of a removable-bottom cake pan
For the filling, mix 2/3 cup of evaporated milk from the can with a small saucepan
Add gelatin over the milk and let it sit for 2 minutes
Remove any remaining milk to the refrigerator
Add 1/2 cup of sugar and chocolate to the milk and gelatin mixture in the saucepan
Heat on low, stirring constantly until the gelatin and sugar dissolve and the chocolate melts
Do not let it boil
Let it cool in the refrigerator for about 25 minutes or until the mixture thickens slightly
Beat the cold evaporated milk reserved earlier until it thickens
Gradually add the gelatin mixture while beating continuously
Add orange liqueur, grated orange peel, vanilla, and whipped cream to the mixture
Place in a lined cake pan
Refrigerate for about 3 hours
If desired, you can soak the biscuits in milk or orange liqueur
Garnish with chocolate shavings
Serve 8-10 portions.
