1 can of sweetened condensed milk (240 ml)
1 can of whole milk (240 ml)
4 eggs, separated into whites and yolks
1/4 cup of finely ground chocolate (20 g)
1/2 cup of water (120 ml)
1 package of fine-textured champagne biscuits (180 g)
1 can of fresh heavy cream (240 ml)
1 can of sweetened condensed milk (240 ml)
1 can of whole milk (240 ml)
4 eggs, separated into whites and yolks
1/4 cup of finely ground chocolate (20 g)
1/2 cup of water (120 ml)
1 package of fine-textured champagne biscuits (180 g)
1 can of fresh heavy cream (240 ml)
1
In a medium saucepan, over medium heat, cook the sweetened condensed milk, whole milk, and egg yolks, stirring constantly with a wooden spoon for five minutes or until the mixture becomes thick and creamy
2
Transfer to a 21 cm square refrigerator dish and let cool
3
In the same saucepan, mix the ground chocolate with water and bring to a boil over high heat
4
Remove from heat and let cool
5
Soak the biscuits one by one in this mixture and arrange them side by side in the refrigerator dish, forming two layers, topped with the cream
6
Drizzle the remaining chocolate mixture over the biscuits and set aside
7
In a stand mixer, beat the egg whites until stiff peaks form
8. Reserve
9
In another mixing bowl, beat the heavy cream for one minute or until thickened
10
Add the reserved beaten egg whites and mix delicately with a wooden spoon
11
Transfer the mixture to the refrigerator dish, covering the biscuit layer
12
Cover with plastic wrap and refrigerate for approximately four hours.
